John Myers
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Asian Goulash with Curry Triplets
The perfect asian goulash with curry triplets recipe with a picture and simple step-by-step instructions.
Asian goulash:
- 200 g Pork tenderloin
- 200 g Onions
- 200 g Carrots
- 200 g Red pepper
- 1 piece Ginger approx. 10 g
- 1 Clove of garlic
- 1 Red chilli pepper
- 1 tbsp Peanut oil
- 400 ml Clear broth (2 teaspoons instant)
- 1 tbsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,5 tsp Sambal oelek
- 1 tbsp Cream
- 1 tbsp Sweet soy sauce
Curry triplets:
- 200 g Triplets (small potatoes) Here: 12 pieces
- 1 tsp Salt
- 1 tbsp Butter
- 1 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
Asian goulash:
- Clean / strip the pork fillet, wash and cut into cubes (approx. 1 – 2 cm). Peel the onions, cut in half, cut into wedges and assemble the wedges into individual pieces. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 5 – 6 mm thick) with the knife. Clean and wash the peppers, cut into strips and cut the strips into small diamonds. Peel and finely dice the ginger and clove of garlic. Clean / core, wash and dice the chilli pepper. Heat peanut oil (1 tbsp) in a wok, fry the pork fillet cubes vigorously and stir-fry the garlic cubes, ginger cubes and chilli pepper cubes. Add the vegetables (onion wedges, carrot blossoms and pepper diamonds) one after the other / stir fry and deglaze / pour on with the clear broth (400 ml / 2 teaspoons instant). Season with mild curry powder (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sambal oelek (1 2 teaspoons) and let everything simmer with the lid on for about 25 – 30 minutes . Refine with cream (1 tbsp) and sweet soy sauce (1 tbsp) and thicken with tapioca starch (1 tbsp) dissolved in a little cold water.
Curry triplets:
- Wash the potatoes (triplets) and boil them in salted water for about 18 minutes, drain them, let them cool down a little and peel them off. Heat the butter (1 tbsp) in a small pan, add the peeled triplets, dust with mild curry powder (1 teaspoon) and season with coarse sea salt from the mill (2 big pinches). Stir everything in a pan for about 5 – 6 minutes!
Serve:
- Serve Asian goulash with curry triplets.
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