Guido's Red Curry Madness

Ingredients for 4 servings:

• ½ kg minced meat, mixed
• 1 can coconut milk
• 2 tbsp curry paste, red (from ‘Mae Ploy’, organic Thai red curry paste)
• 1 can peas
• 1 bell pepper(s), red
• 4 carrots
• 2 spring onions
• 1 garlic clove(s), Chinese
• 1 Habanero pepper(s)
• 1 ¼ liters vegetable broth
• 1 small can/mandarin orange(s)
• 1 ½ tbsp chives
• 1 ½ tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soup with red curry

This recipe was born from my own idea, as I love Thai red curry. Since I was missing a few of the original ingredients but still wanted that flavor, I tried my hand at creating my own. After a bit of fine-tuning, it turned out to be a truly delicious soup. First, I fry the unseasoned minced meat in a little oil until it’s not crispy. While it’s frying, I slice the spring onions into small, thin rings, add them to the minced meat, and cook them along with the meat. Once the minced meat is cooked, I add two tablespoons of the red curry paste. The curry paste should be authentic Thai, as the European version tastes completely different, so you should definitely find a well-stocked Asian food store. The minced meat and red curry should now stick slightly to the pan to get a certain roasted flavor. When it’s ready, I add the coconut milk and let it simmer for about two minutes. Then I add about 1.25 liters of vegetable broth, the carrots cut into very thin strips, the diced red bell pepper, the whole Chinese garlic, the can of mandarin oranges, and the can of peas. I let everything simmer on low heat for about 1 hour without adding any seasoning. However, I’m fine with the habanero pepper floating in the tea strainer the whole time. This allows me to adjust the heat; the soup should already have a bit of a kick! Then I add the chives and parsley, season with salt and pepper, and let the soup simmer for another 15-20 minutes. The longer it simmers, the better it tastes (like almost any soup). I serve it with baguette.