Wild garlic curry

Wild garlic curry

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / person: 689 kcal
, Fat: 35 g
, Carbohydrate: 80 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Wild garlic curry paste

2 bunches wild garlic (approx. 60 g)
20 g ginger, peeled, chopped
2 sticks lemongrass, cut into pieces
3 green chillies, deseeded, cut into pieces
3 tbsp fish sauce
2 tbsp peanut oil
1 tsp ground coriander seeds
1 tsp coarse cane sugar


300 g jasmine rice
½ tbsp peanut oil
5 dl water
¾ tsp salt


1 tbsp sesame oil
3 spring onions incl. green parts, cut into thin rings
2 pak choi, separate leaves and stems from each other, cut into strips
5 dl coconut milk
1 dl water
150 g frozen mange-touts
1 bunch wild garlic
½ tsp salt

To serve

2 tbsp salted peanuts
1 lime, rinsed with hot water, dabbed dry, cut into wedges
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How it's done

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Wild garlic curry paste

Place the wild garlic in a food processor along with all the other ingredients up to and including the cane sugar, puree until smooth, set aside.


Rinse the rice under cold running water until the water runs clear, drain. Heat the oil in a pan. Add the rice, sauté briefly. Pour in the water, bring to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.


Heat the oil in a pan. Stir fry the spring onions for approx. 5 mins. Add the reserved wild garlic curry paste, cook briefly. Add the pak choi stems, cook briefly. Pour in the coconut milk and water, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the mangetout, wild garlic and pak choi leaves, season with salt, simmer for approx. 5 mins.

To serve

Plate up the curry with the rice, sprinkle the nuts on top, serve with the lime wedges.

Good to know
Note: Use red chillies instead of green chillies.

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