{"id":3155,"date":"2011-12-18T21:01:12","date_gmt":"2011-12-18T21:01:12","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3155"},"modified":"2011-12-18T21:01:12","modified_gmt":"2011-12-18T21:01:12","slug":"drei-freunde-curry","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/drei-freunde-curry\/","title":{"rendered":"Drei-Freunde-Curry"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Schweinefleisch; Oberschale
\n200 g Rinderschmorfleisch; H\u00fcfte
\n200 g H\u00fchnerbrustfilets
\n400 ml Kokosmilch; unges\u00fcsst
\n1\/8 l Wasser
\n2 EL Massaman-Currypaste
\n1 Frischer Ingwer; daumengross
\n2 Knollen Knoblauch – eingelegt
\n4 EL Fischsauce
\n3 EL Palmzucker<\/p>\n

Zubereitung<\/strong>
\nSchweine-. Rind- und H\u00fchnerfleisch getrennt quer zur Faser in etwa 1 cm breite und 4 cm lange Streifen schneiden.
\nVon der dickeren Schicht oben auf der Kokosmilch vier Essl\u00f6ffel (bezogen auf Zubereitung mit 400 ml Kokosmilch) in einem Topf aufkochen lassen, etwa 1 Minute bei mittlerer Hitze k\u00f6cheln lassen, Massaman-Currypaste hineingeben und gut verr\u00fchren.
\nRindfleisch, Wasser und restliche Kokosmilch dazugeben und bei mittlerer Hitze etwa 30 Minuten mit halb ge\u00f6ffnetem Deckel k\u00f6cheln lassen.
\nIn der Zwischenzeit Ingwer sch\u00e4len und in feine Streifen schneiden. Eingelegten Knoblauch sch\u00e4len, in Scheiben schneiden und beiseite stellen.
\nH\u00fchner- und Schweinefleischstreifen, Fischsauce und Palmzucker zum Rindfleisch geben und alles etwa 10 Minuten bei mittlerer Hitze k\u00f6cheln lassen. In einer Sch\u00fcssel anrichten, Knoblauchscheiben und Ingwerstreifen auf dem Currygericht verteilen.
\nTip: Wer keinen eingelegten Knoblauch mag oder gerade keinen hat, kann auch 1 Essl\u00f6ffel Zitronensaft im Currygericht mitkochen. Dann hat man keinen Knoblauchgeschmack, aber die leicht s\u00e4uerliche Nuance, die der eingelegte Knoblauch ebenfalls bewirken w\u00fcrde.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Schweinefleisch; Oberschale 200 g Rinderschmorfleisch; H\u00fcfte 200 g H\u00fchnerbrustfilets 400 ml Kokosmilch; unges\u00fcsst 1\/8 l Wasser 2 EL Massaman-Currypaste 1 Frischer Ingwer; daumengross 2 Knollen Knoblauch – eingelegt 4 EL Fischsauce 3 EL Palmzucker Zubereitung Schweine-. Rind- und H\u00fchnerfleisch getrennt quer zur Faser in etwa 1 cm breite und 4 cm lange … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,6],"tags":[],"class_list":["post-3155","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","item-wrap"],"yoast_head":"\nDrei-Freunde-Curry<\/title>\n<meta name=\"description\" content=\"- Drei-Freunde-Curry\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/drei-freunde-curry\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Drei-Freunde-Curry\" \/>\n<meta property=\"og:description\" content=\"- Drei-Freunde-Curry\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/drei-freunde-curry\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-18T21:01:12+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Drei-Freunde-Curry\",\"datePublished\":\"2011-12-18T21:01:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/\"},\"wordCount\":196,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Asiatisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/\",\"name\":\"Drei-Freunde-Curry\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-18T21:01:12+00:00\",\"description\":\"- Drei-Freunde-Curry\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/drei-freunde-curry\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Drei-Freunde-Curry\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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