Cook 1 cup of rice with 2 cups of water, salt and curry in a saucepan until cooked.
Peel the carrots and cut into small cubes with the zucchini and paprika. Finely dice the garlic.
Heat the oil in a wok. Sauté the garlic and vegetables in it, season with salt and pepper. Deglaze with coconut milk and simmer for 10-15 minutes. Then season again and add the chives.