Cook rice in the rice cooker according to the instructions.

Approx. 10 Halve Brussels sprouts and blanch them in hot water with a spoonful of butter and salt.

Finely chop the onions and set aside in a bowl. Grate the ginger on the grater with the skin, also put in the bowl.

Mash the peanuts with the flat knife and divide into two bowls, 1/3 and 2/3. Finely chop the chilli and place in the collecting bowl.

Chop the meat and add it as well.

Fry everything from the collecting bowl in the wok together with the 2/3 bowl of peanuts. Add a little stock, as well as the coconut milk and a little lime.

Season with strawberry jam, cumin, turmeric, coriander powder, fish sauce, sesame oil and soy sauce.

Flambé with the bunsen burner and sprinkle with coarsely chopped coriander.

Grate the remaining five Brussels sprouts thinly on the fine grater, dress with sesame oil, lime and the remaining chopped peanuts.

Arrange the rice on the side, add curry to the bowl, loosely add the salad as a topping. Finally, sprinkle with black and white sesame seeds.

Image rights: Wiese Genuss