Kasseler with mango-coconut curry

Name: Kasseler with mango-coconut curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small mango; 1 red pepper; 1 Onion; 3 TABLESPOONS Oil; 1 TABLESPOON Curry Powder; 1 can(s) (400 ml each) unsweetened coconut milk; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Coconut flake; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lime juice; 4 Kasseler chops (a approx. 200 g)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small mango
1 red pepper
1 Onion
3 TABLESPOONS Oil
1 TABLESPOON Curry Powder
1 can(s) (400 ml each) unsweetened coconut milk
1 TABLESPOON Cornstarch
2 TABLESPOONS Coconut flake
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lime juice
4 Kasseler chops (a approx. 200 g)

Directions

1
Peel the mango, cut the flesh from the stone and dice it to about 1 cm. Wash, clean and dice the bell peppers. Peel and finely dice the onion.
2
Fry onion and bell pepper in 2 tbsp. hot oil, stir in curry powder. Add coconut milk. Simmer for about 5 minutes. Mix starch and 2 tbsp. water, thicken curry with it. Add mango and grated coconut. Season to taste with salt, pepper and lime juice.
3
Meanwhile wash chops, pat dry and fry in 1 tablespoon of hot oil for 3-4 minutes on each side, season with salt and pepper. Serve with mango-pepper-curry.