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
Curry Pan
Curry Pan

Instructions

  1. 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.
  2. 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.
  3. Rice or Asian noodles go well with it.
  4. 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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