Thai Red Curry SoupPrep.Time: 15 min
Cook.Time: 25 min
ToolsNon-stick Frying Pan
Ingredients100g Cooked Chicken
2 Cooking Onions
4 Cloves Garlic
1 Green Chilli
2 Tins Coconut Milk
4-5 Tbsp Red Curry Paste
Handful Green Beans
Handful Bean sprouts
250g Bamboo Shoots
4 Tbsp Tomato Puree
2 Tbsp Olive Oil
1-2 Tbsp Palm Sugar
1 Tbsp Fish Sauce
MethodPeel and finely chop the onions and garlic.
Finely chop the chilli and trim the green beans.
Gently fry the onions in the olive oil until they have softened.
Add the garlic, chilli and curry paste and fry for a few minutes, stirring constantly.
Add coconut milk, fish sauce, green beans, bamboo shoots, lemon grass, palm sugar and tomato puree.
Stir well and then simmer for 10 minutes..
Half or quarter the mushrooms and shred the chicken.
Add mushrooms and chicken and simmer for a further 10 minutes.
Finally stir in bean sprouts and season with black pepper.
Stir well and then serve in warmed bowls.
You can use any meat or fish for this.
If using uncooked meat add with the cocunut milk.
You can use soft brown sugar if you have no palm sugar (not as good though).
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