Spicy white cabbage curry with chicken
easy
50 mins
50 mins
Ingredients
- 1/2 White cabbage (about 1 kg)
- 300 g Carrots
- 2–3 Garlic cloves
- 1 piece (approx. 1 cm) Ginger Root
- 1–2 red chillies
- 1 red pepper
- 150 g Spring onions
- 600 g Chicken filet
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 1/2 TSP. red curry paste
- 200 ml Coconut milk
- 400 ml Vegetable broth
- 1 pinch Sugar
- 250 g Basmati rice
- 1 Organic Lime
- 50 g roasted salted peanuts
Directions
- 1
Clean, wash and cut the cabbage into large pieces. Peel and wash the carrots, cut them in half lengthwise and cut them into narrow slices. Peel garlic and chop finely. Peel ginger and grate finely. Clean and wash the chilli and cut into fine rings. Peppers clean, wash and cut into fine strips. Leek onions clean, wash and cut into fine rings.
- 2
Wash the meat, dab dry and cut into strips. Heat the oil in a large casserole, fry the meat in it while turning it. Season with salt and pepper and remove. Cabbage, carrots, paprika, spring onions, except some green to sprinkle, ginger, garlic and chilli, b
- 3
Stir in curry paste. Deglaze with coconut milk and broth. Bring to the boil and simmer covered for 12-15 minutes. Then season to taste with salt, pepper and sugar.
- 4
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Wash the lime thoroughly, grate dry and cut into slices. Coarsely chop the nuts. Divide rice into small bowls and sprinkle with white cabbage curry, nuts, spring onion green and chilli. Garnish with lime.
Nutrition Facts
720 kcal
67 g
24 g
49 g
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