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
Peanut crunch
Peanut paste
Curry
Serve
How it's done
Peanut crunch
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, sesame, chilli and fleur de sel, mix, transfer to a sheet of baking paper, leave to cool.
Peanut paste
In a food processor, blitz the peanut butter with all the other ingredients up to and including the coriander seeds.
Curry
Heat the oil in a pan. Stir fry the carrots, Chinese cabbage and mushrooms for approx. 4 mins., add the peanut paste, continue to stir fry for approx. 1 min. Add the coconut milk, water and mangetout, bring to the boil, season with salt. Reduce the heat, simmer for approx. 4 mins.
Serve
Plate up the curry, top with the peanut crunch and coriander.
| Serve with: | rice |
|---|
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