John Myers
Contents
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Ingredients
For seasoning:
- 2 small Red onions
- 1 Onion
- 2 tbsp Sesame oil
- 100 g Chinese cabbage
- 4 size Carrots
- 100 g Frozen peas
- 750 ml Vegetable broth hot
- 4 tbsp Peanut cream
- 1 Mango
- 3 tbsp Thai basil frozen, Asian shop, I bought fresh, chopped and frozen
- 2 Spring onions
- 2 tsp Thai curry powder
- Salt
- 5 turns Cubeb pepper from the mill
- 1 pinch Cayenne pepper
- 1 tsp Turmeric
- 1,5 tsp Garam Masala, Asian seasoning mix
- 1 tsp Brown sugar
To refine:
- 1 tbsp Lemon jam
Instructions
- Peel and dice the onions. Heat the sesame oil in a pan, fry the minced meat and onions in it for 7-10 minutes, until the minced meat is crumbly and the onions are translucent. In the meantime, clean, wash and drain the Chinese cabbage, then cut into strips. Clean and peel the carrots. Depending on the thickness, cut in half and cut into slices.
- Add the cabbage, carrots and carrots to the minced meat and fry for 5 minutes, stir in the curry powder and roast for 2-3 minutes while stirring. Deglaze the pan with the hot vegetable stock and bring to the boil. Season with a little salt, cubeb pepper, cayenne pepper, turmeric, garam masala and sugar. Simmer over a medium heat for about 20 minutes, stirring occasionally.
- Peel the mango, remove the pulp from the stone and dice. Clean and wash the spring onions and cut into rings. Put both aside. Just before the end of the cooking time, add the peanut cream to the pan and let it melt. Stir in the diced mango, Thai basil and spring onion rings and heat briefly. Adjust again with the spices and refine with the lemon jam. Rice goes well with it. Have fun cooking :-).
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 3.2gProtein: 8.3gFat: 12.6g
