Curry Pan

For the curry pan, quarter and slice the onions. Sauté in the chili oil until translucent, add the meat and sauté until lightly browned.

Pour in coconut water and add the spices and freshly grated ginger and finely chopped garlic. Simmer for about 15 minutes, then add the pineapple and the bell bell pepper cut into strips.

Add half a cup of sour cream with water, mix in. Bring to a boil, bind with the flour and season the curry pan with freshly ground pepper and salt.

Related Recipes:

Red Mullet Fillet with Pineapple Mango Chutney1. thai curry sauce: Heat 40 g butter in a saucepan. Sauté the diced leek, fennel, shallots and lemongrass in... Curry Specialty for All DaysHeat oil in a large saucepan. Add carrot, onion, garlic, and apple and sauté for 4-5 min, stirring... Yellow CurryA delicious recipe for the asparagus season: Cut the ginger and basil stems and roast them in a saucepan until... Salmon on Curry Coconut NoodlesTry this delicious pasta dish: Make pasta al dente in boiling hot salted water. Rinse cold and drain well... Banana Curry with OkraFor the banana curry, finely chop the onion. Wash and dry the okra, clean the bell pepper and cut into strips... Marinated Turkey Breast Strips in Curry Cream SauceCut the turkey breast into finger-width strips and mix with soy sauce mixed maizena (cornstarch). Cover and... Curry Coconut Chicken SkewerFor the curry coconut chicken skewers, place the wooden skewers in water for a few hours. Finely chop the... Bean CurryPerhaps your new favorite bean dish: Rinse and clean the beans. Pre-cook in boiling hot salted water for eight... Light Fish CurryFor the fish curry, wash the fish and scallops, dab dry and cut into approx. 5 cm pieces, leave the scallops... Black Tiger Prawns with Chilli and Curry Coconut SauceStir the coconut milk and cocosette in a baking bowl. Chop the garlic and a sprig of cilantro very finely...