Stew with Chinese cabbage and coconut milk
2022-08-29
- Servings: 2
- Ready In: 35m
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Nutritional Info
This information is per serving.
-
Calories
765 -
Fat
45 -
Carbs
68 -
Protein
17
Ingredients
- 500g Crumbly Potatoes
- 300g Chinese Kool
- 40g Curry (2.5 tbsp)
- 2 Eggs
- 2 Shallots
- 40ml Ketjap Manis (2.5 tbsp)
- 180ml Coconut Milk
- 20ml Soy Sauce (1.5 tbsp)
- 30g Fried Onions (small handful)
- 3 tbsp Butter
Method
Step 1
Bring plenty of water to the boil in a pan with a lid. Peel the potatoes and cut into coarse pieces. Boil the potatoes, covered, for 12-15 minutes.
Step 2
Weigh the Chinese cabbage and then cut into thin strips. Heat 1/2 tbsp butter per person in a frying pan and fry the cabbage together with the green curry herbs for 6 - 7 minutes. Then remove from the pan and keep aside. Meanwhile, make sure that the eggs are boiling in the water from the potatoes. Boil the eggs for 4-8 minutes.
Step 3
While the Chinese cabbage is cooking, slice the shallot. Heat 1 tbsp butter per person in the same frying pan as you baked the Chinese cabbage in. Saute the shallot over medium heat for 4 to 5 minutes. Add the sweet Asian sauce and 30 ml water per person and let the sauce simmer for a further 4 - 5 minutes.
Step 4
Meanwhile, drain the eggs and potatoes together and set the eggs aside. Using a potato masher, mash the potatoes with the coconut milk to a puree. Mix the Chinese cabbage through the puree and season with the soy sauce and salt and pepper.
Step 5
Peel the eggs and cut in half.
Step 6
Divide the stew among the plates. Pour the sauce with shallot over the stew and serve with the egg. Garnish with the fried onions.