Ingredients
Hint:
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
kochen@bettybossi.ch
Wild garlic curry paste
Rice
Curry
To serve
How it's done
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.
Rice
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.
Curry
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.
| Note: | Use red chillies instead of green chillies. |
|---|
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