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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve with basmati rice.
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