Curry Pan

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel, wash and chop the carrots. Wash and dry the white cabbage and also cut into small pieces. If minced meat is not used, dice the meat.
Now heat some oil in the wok and fry the meat in it until it turns brown. Add the carrots and fry them. After a few minutes add the cabbage and let it fry until it collapses a little. Now add the curry paste (attention - dosage depending on the desired heat!), Stir well and fill up with coconut milk. Bring to the boil, stirring again and again. Season with turmeric, fish sauce and soy sauce.
Rice or Asian noodles go well with it.
Tip: You can vary both the quantities and types of meat and vegetables super, so the dish is highly recommended as leftover - especially if you still have Asian ingredients left over.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.