Curry with fig and star anise
Ingredients for 2 people
Ingredients · Servings For 2 people
- 1. Garam Masala
- 1 tsp chili flakes
- ½ tsp ground anise
- 30 g ginger
- 2 cloves of garlic
- 300g pork schnitzel
- 1 Baby-Pak-Choi (200 g)
- 1 EL neutrals Öl
- 200 ml beef broth
- 100g coconut milk
- 4 soft figs
- 1 star anise
- Salt
Method
- Mix the garam masala, chili flakes, and anise. Peel and finely dice the ginger and garlic. Pat the pork dry with paper towels and cut it into strips about 1 cm wide. Clean and wash the bok choy and quarter it lengthwise.
- Heat the oil in a large pan. Add the meat strips, garlic, and ginger and stir-fry over high heat for about 3 minutes. Stir in the garam masala mixture and cook for another 20 seconds. Deglaze the pan with the broth and coconut milk and bring to a boil briefly.
- Halve the figs. Add the figs and star anise to the curry. Place the pak choi in the sauce and simmer everything for 5 minutes over low heat. Season the curry with salt. Serve with basmati rice.
419 kcal pro Portion
Step 1 of 3
Mix the garam masala, chili flakes, and anise. Peel and finely dice the ginger and garlic. Pat the pork dry with paper towels and cut it into strips about 1 cm wide. Clean and wash the bok choy and quarter it lengthwise.
Step 2 of 3
Heat the oil in a large pan. Add the meat strips, garlic, and ginger and stir-fry over high heat for about 3 minutes. Stir in the garam masala mixture and cook for another 20 seconds. Deglaze the pan with the broth and coconut milk and bring to a boil briefly.
Step 3 of 3
Halve the figs. Add the figs and star anise to the curry. Place the pak choi in the sauce and simmer everything for 5 minutes over low heat. Season the curry with salt. Serve with basmati rice.
