Guido`s Red Curry Madness
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ minced meat, mixed
- 1 can coconut milk
- 2 tablespoon curry paste, red from `Mae Ploy` (org.Thai red curry paste)
- 1 can peas
- 1 red pepper (s)
- 4 carrot (s)
- 2 spring onion (s)
- 1 garlic, Chinese
- 1 chilli pepper (s), fresh (habanero)
- 1 ¼ liter vegetable stock
- 1 small can Mandarine (s)
- 1 ½ tablespoon chives, cut into small rolls
- 1 ½ tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- This recipe came about as a result of my own idea, as I like to eat red Thai curry for my entire life. Since I was missing a few original ingredients, but wanted this aroma, I tried my own composition. After a little `fine tuning`, a really delicious soup was created.
- First I fry the minced meat unseasoned in a little oil, not crispy. While frying, I cut the spring onions into small thin rings, add them to the minced meat and let them roast.
- When the minced meat is done, I add 2 good tablespoons of the red curry paste. The curry paste should be as originally Thai as possible because the European version tastes completely different, so the route should definitely lead to a well-stocked Asian shop.
- The minced meat with the red curry should now lightly attach to the pot in order to get a certain roasted aroma. When the time comes, I add the coconut milk and let it boil down for about 2 minutes. Then I add about 1.25 liters of vegetable stock, the carrots cut into very thin strips, the diced red peppers, the Chinese garlic in one piece, the can of tangerines and the can of peas. Let everything simmer on a low flame for about 1 hour without adding anything to taste. However, the Habanero is allowed to swim with the soup in the tea infuser the whole time. With it I can dose the spiciness nicely, the soup should already have a little fire!
- Then I add the chives and parsley, season with a little salt and pepper and let the soup cook for another 15-20 minutes. The longer it cooks, the better it tastes (like almost every soup).
- I serve baguette with it.
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