John Myers
Contents
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Ingredients
To taste
- 150 g Rice
- 400 g Coconut milk
- 3 piece Carrots
- 1 Pc. Onion
- 1 piece Leek
- 40 g Apple
- 200 g Snow peas
- 1 piece Celery stalk
- 2 Pc. Clove of garlic
- 1 piece Chili
- 0,5 tsp Ginger powder
- Oil
- Fish sauce
- Salt
- 1 pinch Sugar
- 1 pinch Cardamom
- 1 pinch Lemongrass
For the curry
- 4 tsp Turmeric
- 0,5 tsp Fennel seeds
- 1 tsp Black pepper
- 1 tsp Cayenne pepper
- 1 tsp Ground coriander
- 1 tsp Ground cumin
Instructions
Dishes history
- Germany meets Thailand: Chicken fricassee spiced with an Asian spice with my own curry
preparation
- Chop the onion and garlic, "peel" / slice the carrots into thin strips with a peeler. Trim and wash the celery and remove the threads, cut a small part into thin slices. Chop the apple and mash it with a fork. Wash the leek and cut into slices. Wash, clean and dice the meat
- Sear the rice in a little oil, then simmer in water with 2 (w): 1 (r) parts.
The curry
- Pound the fennel seeds in a mortar (fine), mix with the remaining ingredients.
preparation
- In a hot pan, sweat the onion with the halved chilli pepper (a large habanero) and the celery slices until translucent, add the meat and fry it until it is hot.
- Sprinkle 3 teaspoons of curry and the ginger powder over the meat, add the "pureed" apple, garlic and leek and stir everything in. Then fry for about 2-3 minutes.
- Deglaze with the coconut milk, place the celery stalk and the sugar snap peas in the pan and let the curry simmer / reduce for about 15 minutes (do not heat any more). Finally remove the celery and the chilli pepper.
- Season to taste with cardamom, lemongrass, a little sugar and fish sauce (
Serving suggestion
- Arrange the curry in a high bowl on a bed of rice.
tip
- If you don't like it that spicy, remove the habanero right at the beginning or leave it out completely.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 21.2gProtein: 2.9gFat: 1.6g
