{"id":559,"date":"2019-03-11T09:19:31","date_gmt":"2019-03-11T08:19:31","guid":{"rendered":"https:\/\/weltlaeden.de\/pforzheim\/?p=559"},"modified":"2019-03-11T09:49:03","modified_gmt":"2019-03-11T08:49:03","slug":"leleuvia-island-curry","status":"publish","type":"post","link":"https:\/\/weltlaeden.de\/pforzheim\/leleuvia-island-curry\/","title":{"rendered":"Leleuvia Island Curry"},"content":{"rendered":"

Rezept von Tobias Schlaeger (Quelle: GEPA)<\/strong><\/span><\/h2>\n

ZUTATEN<\/strong><\/p>\n

400g Putenschnitzel
\n2EL Sojasauce
\n2EL \u00d6l
\n1 Knoblauchzehe
\nPfeffer, Kurkuma, Cayenne-Pfeffer, Curry, Koriander, Kreuzk\u00fcmmel, (faire) Chilisauce
\n1 Stange Lauch
\n1 gr\u00fcne Paprika
\n1 Chilischote
\n150g Champignons
\n300ml Kokosmilch
\nSalz, Pfeffer
\n2EL Bio Mexico Lacandona Honig
\n100g Bio Cashewkerne
\n2\u00a7L Mango Chutney
\nDazu: 1 Packung GEPA Bio Fusili mit Quinua<\/p><\/blockquote>\n

ZUBEREITUNG<\/strong>
\nEine Marinade aus \u00d6l, Honig, Sojasauce, zerdr\u00fccktem Knoblauch und den Gew\u00fcrzen herstellen. Putenschnitzel in Streifen schneiden und ca. 2 Stunden in der Marinade ziehen lassen.
\nFleisch mit der Marinade in eine hei\u00dfe Pfanne geben und scharf anbraten. Klein geschnittenes Gem\u00fcse und Champignons dazu geben und kurz mitbraten. N\u00fcsse ebenfalls kurz mitbraten. Kokosmilch, Mango-Chutney zugeben, kurz einkochen lassen und mit Salz, Pfeffer und evtl. den Gew\u00fcrzen aus der Marinade abschmecken.
\nZubereitungszeit: 20 Minuten (zzgl. 2 Stunden Marinierzeit)<\/p>\n

HIER GEHT ES ZUM GEPA-ONLINEKOCHBUCH<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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