Chinese Cabbage Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Chinese cabbae
- 2 carrot (s)
- 1 onion (s)
- 1 can coconut milk, (420 ml)
- 1 tablespoon Thai curry paste, red
- 1 teaspoon salt
- 1 bell pepper (s), green
- 200 g tofu
- 1 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Clean the Chinese cabbage, cut into 2 cm wide strips and wash. Peel the carrots and cut into oblique slices. Peel the onions and cut into half rings. Wash the bell peppers, remove the stem and seeds and cut into narrow strips. Cut the tofu into thin slices (approx. 3 x 3 cm)
- Heat the oil in a large pan or wok. Fry the tofu on both sides until crispy brown, then lift out of the pan and set aside. Put the onion and carrots in the pan, fry them briefly, then briefly fry the curry paste. Add Chinese cabbage, turn a few times. Now add the coconut milk, salt to taste. Scatter strips of paprika on top and close the pan with a lid. Turn the stove down and let the dish simmer for 10 minutes.
- Basmati rice tastes good with it
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