Mild curry with spinach and bacon patties

Name: mild curry with spinach and bacon patties
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g basmati rice; 2 onion; 2 toe garlic; 400 g chestnut mushrooms; 2 el peanut oil; 2 tl green curry paste; 400 ml coconut milk light; 200 g fresh spinach; 750 g bacon patties à la minute; 10 g fresh celery; 4 el seroendeng

Creamy, mild curry with spinach, chestnut mushrooms, bacon patties and basmati rice.

Ingredients

Directions

Bring a generous pot of water to the boil.
When the water boils, boil the rice in the pan, bring to the boil again and cook for 8 minutes until done. Turn off the heat, drain and let stand until use.
Meanwhile, peel the onions and cut into half rings. Clean the garlic and cut finely.
Gently wipe the mushrooms with kitchen paper and cut into quarters. Heat the oil in a frying pan and fry the onion for 3 minutes on low heat.
Add the garlic, mushrooms and green curry and cook for 3 minutes on low heat. Add the coconut milk and possibly salt and bring to high heat on high heat.
Turn the heat down, put the lid on the pan and let the curry cook for 7 minutes on low heat. Stir frequently. After 5 minutes add the spinach in parts and let it shrink.
Meanwhile cut the bacon strips into strips. Heat a frying pan without oil or butter and fry the bacon slices in 12 min. Golden brown and done.
Change regularly. Drain on kitchen paper.
In the meantime, finely chop the celery and mix through the rice. Divide the rice over deep plates, spoon over the curry and lay the bacon strips on it.
Sprinkle with the seroendeng.