Thai chili

Ingredients for 4 servings:

• 2 kg minced pork
• 1 bulb(s) garlic
• 1 class can/n tomatoes, pureed
• 2 class can/n kidney beans, red
• 1 gr. can/n mushrooms, mixed
• 1 liter of water
• 2 tbsp, grated curry paste, yellow
• some oil
• 750 g cherry tomatoes
• 2 bell peppers, red
• 2 cups of cream
• 1 dash of fish sauce
• 2 stalk(s) lemongrass
• some flour
• Salt
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

the Thai version of chili con carne

Sauté the curry paste in a little oil, then add the minced meat. Finely chop the garlic and fry. Add the passata, corn, mushrooms, and beans. Bring everything to a boil for 2 minutes. Add water and spices, using a little flour to thicken. Season with cream and simmer on low heat for 2 hours. Finally, halve the cherry tomatoes, slice the spring onions, and finely chop the bell peppers and add them to the chili. Reserve some of the bell peppers for garnish. Leave the lemongrass whole, just press down the thick end a little. Season to taste with a little more fish sauce, if desired.