Chinese Cabbage – Curry

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 0.5 ½ Chinese cabbage, cut into strips
  • 2 bell peppers, yellow, cut into strips
  • 2 spring onions, finely sliced
  • 1 small onion (s), finely diced
  • some ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 can pineapple, cut into pieces
  • 1 can coconut milk
  • possibly kaffir lime leaves
  • soy sauce
  • salt
  • Curry powder
  • 2 teaspoons cornstarch
  • some oil, for frying
Chinese Cabbage – Curry
Chinese Cabbage – Curry

Instructions

  1. Heat the oil in the wok. Fry the onion and ginger in it. Add paprika, garlic and spring onion and sauté gently for a few minutes. Dust the curry powder over it and sweat briefly. Deglaze with the coconut milk and simmer for a few minutes, possibly adding 2 kaffir lime leaves. Add the pineapple and season with a little pineapple juice from the can, salt and soy sauce.
  2. Mix the cornstarch with a little water and add to the simmering curry, stir well and let thicken. Now add the Chinese cabbage and simmer for a few minutes until it is soft. If necessary, season again and remove the lime leaves.
  3. Serve with basmati rice.

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