2025 Pinot Blanc off-dry

Ingredients

• 400 gchicken breast fillet
• 400 mlcoconut milk
• 2 tbspyellow curry paste
• 1 piecered bell pepper
• 1 piecezucchini
• 150 gsugar snap peas
• 15 gginger
• 1 clovegarlic
• 2 piecesshallots
• 1 tbspfish sauce
• 1 tbsplime juice
• 1 tspbrown sugar
• 2 tbspvegetable oil
• 0,5 bunchfresh cilantro
• 200 gbasmati rice

Preparation

1. 1Rinse the basmati rice thoroughly in a sieve and cook in lightly salted water according to package instructions.
2. 2Pat the chicken breast dry and cut into strips approximately 2 cm wide. Wash the bell pepper and zucchini and cut them into bite-sized pieces.
3. 3Peel and finely dice the shallots, garlic, and ginger. Wash the sugar snap peas and trim the ends if necessary.
4. 4Heat the vegetable oil in a wok or large pan and sear the chicken strips for about 4 minutes until golden brown on all sides, then remove from the pan.
5. 5Sauté the shallots, garlic, and ginger in the remaining fat until translucent. Toast the yellow curry paste briefly until it releases its full aroma.
6. 6Deglaze with coconut milk, bring to a brief boil, then add the bell pepper and zucchini. Simmer over medium heat for about 5 minutes.
7. 7Fold in the sugar snap peas and the seared chicken strips, and let simmer for another 3 minutes until the vegetables are crisp-tender.
8. 8Season the curry to taste with fish sauce, lime juice, and brown sugar. Garnish with freshly chopped cilantro and serve alongside the fragrant rice.