John Myers
Chinese Cabbage Curry with Rice and King Prawns
The perfect chinese cabbage curry with rice and king prawns recipe with a picture and simple step-by-step instructions.
- 250 gram King prawns
- 250 gram Chinese cabbage
- 1 Carrot
- 1 Onion
- 0,5 Green paprika
- 150 ml Coconut milk
- 1 tbsp Curry
- 0,5 tsp Salt
- 3 Strokes Turmeric
- Sesame oil
- Sauce binders
- Lightly fry the king prawns in a little sesame oil and then remove them from the pan.
- Peel the onion and cut into small pieces. Peel the carrot and cut into slices. Wash the peppers and cut into cubes. Also fry the onion in a little sesame oil until lightly translucent and then add the carrots and paprika. Fry briefly and add to the prawns in a bowl.
- Wash the cabbage and cut into small strips. Then put it in the pan and fry it vigorously for a short time. Then add the prawns, bell pepper, carrot and onion pieces.
- Deglaze with 150ml coconut milk and season with salt, curry and turmeric. Put on the lid and simmer for 10 minutes. At the end, if necessary, thicken with a little sauce thickener, as the Chinese cabbage still draws a little water when it is cooked. To taste.
- It goes well with rice (120 grams for 2 people). It was garnished with a few dashes of balsamic lime cream.
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