Curry Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head white cabbage
- 400 g minced meat, mixed or chicken breasts
- carrot (s)
- 0.5 ½ cup coconut milk
- 1 teaspoon curry paste (e.g. Panang curry)
- fish sauce
- N / A soy sauce
- oil
- turmeric
Print Recipe
Pin Recipe 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.
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