Red Curry with Nasturtium Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can peas, (capuchin peas), young, 800 g
- 400 ml coconut milk
- 3 tablespoon curry paste, red
- 300 g white cabbae, very finely chopped
- 1 red pepper (s), cut into pieces
- 2 onion (s), cut in half into rings
- 1 chilli pepper (s), red, finely chopped, possibly pitted
- 4 cloves garlic, finely chopped
- 1 bunch spring onion (s), cut into rings
- 1 bunch coriander, chopped
- Oil for the wok
- salt
Print Recipe
Pin Recipe Instructions
- Heat the oil in the wok, fry the garlic and chilli. First stir in the coconut milk, then the curry paste. After 5 minutes, first add the cabbage, then onions and peppers. Cook the vegetables to your own taste before adding the drained capuchin peas. Bring everything to the boil briefly.
- Sprinkle with spring onions and coriander just before serving. Basmati or Thai jasmine rice are enough as a side dish.
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