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Red curry with nasturtium peas

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Ingredients for 6 servings:

  • 1 can peas (nasturtium peas), young, 800 g
  • 400 ml coconut milk
  • 3 tbsp red curry paste
  • 300 g white cabbage, very finely chopped
  • 1 red bell pepper(s), cut into pieces
  • 2 onions, halved and cut into rings
  • 1 red chili pepper(s), finely chopped, possibly pitted
  • 4 cloves garlic, finely chopped
  • 1 bunch of spring onions, cut into rings
  • 1 bunch coriander, chopped
  • Oil for the wok
  • n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegetarian – Cross Cooking

Heat the oil in a wok and sauté the garlic and chili. Stir in the coconut milk first, then the curry paste. After 5 minutes, add the cabbage, then the onions and peppers. Cook the vegetables to your liking before adding the drained nasturtium peas. Bring everything to a boil briefly. Sprinkle with spring onions and coriander just before serving. Serve with basmati or Thai jasmine rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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