Thai rice curry

Ingredients for 4 servings:

• 200 g basmati rice
• 3 eggs
• ½ head of white cabbage
• 1 jar soy sprouts
• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 4 tbsp, heaped chia seeds
• 1 tbsp Thai curry paste, green
• 4 tbsp soy sauce
• 2 tsp five-spice powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, quick and vegetarian

Bring water to a boil with a pinch of salt, add the basmati rice, and cook according to the package instructions. In the meantime, slice the spring onions into small tubes. Slice the cabbage into fine strips. Crush the garlic clove and finely chop a thumb-thick piece of ginger. In a bowl, whisk the eggs with a little soy sauce, five-spice powder, and turmeric; set aside. Just before the rice is ready, heat a little neutral oil in a wok or pan and stir-fry the cabbage with the spring onions, ginger, and bean sprouts. Stir in a little soy sauce and the green curry paste and reduce the heat to low. Add the chia seeds and garlic and fry until the cabbage is cooked but still slightly firm to the bite. Fry the beaten egg in a separate pan with oil and then slice it into thin strips. When the rice is ready, serve it separately with the curry or add it to the wok and mix everything together. Distribute the egg strips on top. Variations: Since coconut milk isn’t to everyone’s taste, I’ve omitted it from the description. A few milliliters, however, go perfectly with this dish, softening the spiciness and rounding out the flavor wonderfully. We had it on the table, and anyone who likes can add it. A few pineapple chunks also go well with this.