for 4 person

Peanut crunch

40 g	sugar
1 tbsp	water
40 g	salted peanuts
1 tbsp	black sesame seeds
1	red chilli, deseeded, finely chopped
¼ tsp	sea salt

Peanut paste

4 tbsp	peanut butter
1	red onion, cut into pieces
2	garlic cloves
2	red chillies, deseeded, roughly chopped
1 stick	lemongrass, cut into pieces
3 tbsp	soy sauce
1 tsp	ground coriander seeds

Curry

1 tbsp	peanut oil
250 g	carrots, cut into thin slices
150 g	Chinese cabbage, cut into strips
150 g	shiitake mushrooms, cut into strips
5 dl	coconut milk
1 dl	water
100 g	frozen mange-touts
½ tsp	salt

Serve

½ bunch

coriander, leaves torn off

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.

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