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Wild garlic curry
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 689
  • Fat about 35g
  • Carbohydrates about 80g
  • Protein about 14g
This is needed
This is needed for 4 people
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
  • 0.75 tsp salt
  • 5 dl water
  • 0.5 tbsp peanut oil
  • 1 tbsp sesame oil
  • 3 spring onion incl. green part, cut into thin rings
  • 2 pak choi, separate leaves and stems from each other, cut into strips
  • 5 dl coconut milk
  • 1 bunch wild garlic
  • 150 g frozen mange-touts
  • 1 dl water
  • 0.5 tsp salt
To serve
  • 2 tbsp salted peanuts
  • 1 lime, rinsed with hot water, dabbed dry, cut into wedges
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And that's how it's done
And that's 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.
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.