Summary

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

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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.