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🍽️ Creamy Curry Coconut Fondue

1129 kcal · 30 min · 4 servings

Ingredients

• 1 can coconut cream (approx. 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 Chinese cabbage)
• 1 bunch watercress

Instructions

1. 1. Wash the chili peppers thoroughly.
2. 2. Slit the peppers lengthwise.
3. 3. Remove the seeds from the peppers.
4. 4. Rinse the deseeded peppers again.
5. 5. Slice the peppers into thin rings.
6. 6. Heat the oil in a pot on the stove.
7. 7. Add the chili rings and curry powder to the pot.
8. 8. Sauté the mixture while stirring.
9. 9. Deglaze everything with the broth.
10. 10. Stir the coconut cream into the liquid.
11. 11. Bring the mixture to a boil while stirring.
12. 12. Season the broth with salt.
13. 13. Let the broth simmer for about 10 minutes.
14. 14. Pour the hot broth into a heatproof pot.
15. 15. Bring the broth in the pot back to a boil.
16. 16. Keep the broth warm on the chafing dish.
17. 17. Wash the shrimp.
18. 18. Pat the shrimp dry with a cloth.
19. 19. Wash the turkey meat.
20. 20. Pat the turkey meat dry.
21. 21. Slice the turkey meat into thin pieces.
22. 22. Wash the Chinese cabbage.
23. 23. Remove the tough stems from the Chinese cabbage.
24. 24. Cut the Chinese cabbage into strips.
25. 25. Wash the watercress.
26. 26. Pat the watercress dry.
27. 27. Pick the watercress leaves off the stems.
28. 28. Arrange all prepared ingredients decoratively.
29. 29. Cook the ingredients in the warm coconut broth.
30. 30. Use small fondue sieves for this.

Nutrition per serving

• kcal: 1129
• Protein: 91 g · Fett/Fat: 81 g · Carbs: 10 g