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Curry – Rice Pan

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Curry – Rice Pan

The perfect curry – rice pan recipe with a picture and simple step-by-step instructions.

blanch:

  • 5 Pc. Mushrooms
  • 1 Cup Long grain rice
  • 0,5 Can Coconut milk
  • 1,5 teaspoon Curry
  • 100 g Sugar Snap
  • 0,5 Pc. Carrot
  • 1 Pc. Onion red
  • 1 Pc. Diced onion
  • 40 g Spring onions fresh, cut
  • Coarse salt
  • White milled pepper
  • 5 turns Chilli from the mill
  • 60 g Dried cranberries
  1. Put the rapeseed oil in the hot pan, lightly fry the onion in it.
  2. Add the mushrooms and fry, dust with curry.
  3. Add coconut milk.
  4. Add rice, cook for approx. 18 minutes.
  5. In the meantime, peel the carrot and cut it into cubes. Cut the sugar snap peas diagonally, blanch both.
  6. Add vegetables and cranberries, let stand for 2 minutes.
Dinner
European
curry – rice pan

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Written by John Myers

Professional Chef with 29 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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