Thai chili

Ingredients for 4 servings:

• 2 kg minced pork
• 1 garlic clove(s) (you can use more if you like)
• 1 can of tomatoes, pureed
• 2 can beans, red
• 1 gr. can/n mushrooms, mixed
• 1 liter of water
• 2 tbsp curry paste, yellow
• 750 g cherry tomatoes
• 2 bell peppers, red
• 1 bunch of spring onions
• 2 cups of cream
• salt and pepper
• Paprika powder
• fish sauce
• n. B. Flour

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

Brown 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, and a little flour to thicken (mix with a little liquid until smooth and add). 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. Season to taste with a little fish sauce, if desired. Reserve some of the bell peppers for garnish. The curry paste is very spicy. If you don’t like it too spicy, proceed with caution.