Summary

Ingredients

• 300 g pasta
• 1 chicory
• 1 shallot (s)
• 1 clove garlic
• 0.5 ½ pack crabs (TK)
• 200 ml coconut milk
• 1 teaspoon mustard
• 1 teaspoon, heaped vegetable broth
• 1 tablespoon sour cream or crème fraîche
• 1 lime (s), the juice it
• 0.5 ½ hot peppers, green
• 1 slice (s) ginger, fresh
• salt and pepper
• curry
• some dill

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet.
2. Cut the chicory, shallot and garlic and sauté briefly in a pan with hot oil. Add the crabs, sauté briefly and deglaze with the coconut milk. Add the mustard, vegetable stock, sour cream and lime juice one after the other and simmer on the highest level.
3. Then add the pepperoni and ginger (both cut into small pieces) and cook until the liquid slowly thickens and a nice, creamy sauce results. Finally, refine the whole thing with salt, pepper, curry and dill as desired. Serve the sauce with the pasta.