for 4 person

Wild garlic curry paste

2 bunch	wild garlic (approx. 60 g)
20 g	ginger, peeled, chopped
2 stick	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

Rice

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

Curry

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

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.

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