Summary

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

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Instructions

1. 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.
2. Sprinkle with spring onions and coriander just before serving. Basmati or Thai jasmine rice are enough as a side dish.