Curry – Sliced ​​meat in coconut milk with herbs of Provence

Ingredients for 4 servings:

• 5 tbsp olive oil
• 1 vegetable onion(s), diced
• 3 garlic cloves, squeezed
• 1 tbsp brown sugar
• 2 tbsp herbs de Provence
• 500 g pork (shredded)
• 100 ml vermouth
• 100 ml dry white wine
• 1 tbsp paprika powder
• 1 tsp cayenne pepper
• 800 ml coconut milk
• 1 tbsp curry powder
• Spice mix (Vegeta) or salt
• 200 g rice (basmati)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the onion and garlic with 1 tablespoon of Vegeta, brown sugar, and Provençal herbs, and sauté in olive oil over medium heat until translucent. Add the minced meat, season with another tablespoon of Vegeta, and fry. Once the meat juices have evaporated, pour in the vermouth and white wine and simmer over medium heat until the liquid has reduced. Season with paprika and cayenne pepper and top up with 400 ml of coconut milk. Simmer until the coconut milk has thickened slightly. Then add the remaining coconut milk and season with curry powder. Simmer until a creamy sauce forms. Serve with basmati rice.