Summary

Ingredients

• 1 medium onion (s)
• 1 clove garlic
• 2 cm ginger, fresh
• 200 g whole wheat pasta
• Salt water
• 1 teaspoon oil
• 300 g Swiss chard
• 150 ml coconut milk
• 100 ml vegetable stock
• 1 tablespoon peanut butter with pieces
• 0.5 teaspoon ½ pul beaver
• some lime juice
• 2 kaffir lime leaves
• Peanuts, salted, chopped
• salt

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Instructions

1. Cut the onion, garlic and ginger into fine cubes. Cut the chard stalks from the greens. Cut the stalks into fine strips and the leaves into wide strips.
2. Prepare the pasta in plenty of salted water according to the instructions on the packet.
3. Heat the oil in a large pan. Sweat onions, garlic, ginger and chard stalks in it (approx. 2 min.). Add the chard leaves and sauté briefly. Deglaze with coconut milk and vegetable stock and bring to the boil. Stir in peanut butter, add lime leaves and simmer over a low heat for about 5 minutes. Season to taste with Pul Biber and lime juice.
4. Remove the lime leaves and mix the pasta into the sauce. Season with salt or sprinkle with chopped peanuts as desired.
5. You can get lime leaves in Asian stores, alternatively you can leave them out and use more lime juice.