Hot curry pan

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Halve the cashew nuts and brown them with the grated coconut in a dry pan. Wash the meat, dab dry and cut into strips. Clean, wash and cut the Chinese cabbage into pieces. Peel mango, remove stone. Cut the flesh into slices.

2. 2

   Heat the oil in the pan. Fry the meat for about 5 minutes while turning. Add the Chinese cabbage, fry briefly, dust with curry. Season cream with Tabasco, salt and pepper and pour into the pan, simmer for about 5 minutes. Add mango slices, grated coconut and cashew nuts and heat up for about 3 minutes at low heat

3. 3

   Table linen: Fraling