Cabbage Curry from Wok
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Chinese cabbage or white cabbage
- 500 g chicken breast fillet (s)
- 4 carrot (s)
- 1 can coconut milk
- 2 tablespoon curry powder, mild
- 1 tablespoon stock, grained
- 1 teaspoon ginger powder
- 0.5 ½ bunch lemongrass or 2 - 3 pinches lemongrass powder
- Soy sauce, dark
- Chilli powder
- 2 small onions
- Oil for frying, e.g., Sesame Oil
Print Recipe
Pin Recipe Instructions
- First quarter the cabbage, cut out the stalk and cut into strips, then blanch the cabbage and set aside. Cut the carrots and onions into strips or rings. Cut the meat into thin strips.
- Heat the wok, important, first without oil. Do not put the oil in the wok until it is hot, so you get higher temperatures. First fry the onions and then fry the meat in portions.
- Then add all the spices and continue frying briefly. Now add the carrots and the blanched cabbage, stir and let boil briefly. Finally add the coconut milk and stir well, season with soy sauce and chili powder. Serve immediately and enjoy!
- Ribbon noodles are perfect as a side dish.
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