Curry Coconut Fondue
Curry coconut fondue is a recipe featuring fresh shrimp and other ingredients from the Swiss cuisine category. Try this and many more recipes from Spoonsparrow!
Ingredients
- 1 can coconut cream (about 400 g, unsweetened)
- 3 chili peppers
- 2 tbsp oil
- 4 tbsp curry powder
- 2.5 l chicken broth
- Salt
- 300 g shrimp
- 500 g Turkey breast fillet
- 600 g small Chinese cabbage (1 small head of cabbage)
- 1 bunch watercress
Instructions
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1.
Wash the chili peppers, slit them open, remove seeds, wash again and slice into thin rings. Heat oil in a pot over medium heat, sauté the chili rings and curry powder while stirring. Deglaze with chicken broth, add coconut cream, stir and bring to a boil. Season the broth with salt and simmer for about 10 minutes. Transfer the broth to a fondue pot, bring back to a boil, then keep it gently simmering on a hot plate.
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2.
Wash and pat dry the shrimp. Wash and pat dry the turkey meat, slice into thin strips.
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3.
Wash, trim, and cut the Chinese cabbage into strips. Wash and pat dry the watercress, pluck leaves from stems. Arrange all ingredients decoratively. Cook in small fondue ladles in the coconut broth.
