Ingredients (serves 4):
500g of MITT Supremos
20ml of olive oil
4 cloves of garlic
2 tablespoons of curry paste
200ml of coconut milk
100ml of white wine
1 branch of coriander
Salt (as needed)
Chop the onion, slice the garlic, cut the apple into thin slices and set aside. Marine the supremos with 2 laminated garlic, a tablespoon of curry paste, 50ml of white wine and chopped coriander and set aside.
Heat a frying pan with the oil, let it warm up well, and add the onion and 2 laminated garlic. As soon as the onion is translucent, add a tablespoon of curry, stir and let it braise a little.
Then add the meat without the marinade and let it blossom. Add 50ml of white wine to the stew, season with salt and add the apple, involving everything very well.
Add the coconut milk, stir well and cook until the sauce thickens a little. Finally, sprinkle with chopped coriander.
Serve with fresh apple slices and coriander.
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