Chinese Cabbage Curry with Rice and King Prawns

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 76 kcal


  • 250 g King prawns
  • 250 g Chinese cabbage
  • 1 Carrot
  • 1 Onion
  • 0,5 Green paprika
  • 150 ml Coconut milk
  • 1 tbsp Curry
  • 0,5 tsp Salt
  • 3 puffs 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.


Serving: 100gCalories: 76kcalCarbohydrates: 3.9gProtein: 11.5gFat: 1.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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