1 small onion, diced
1 large carrot, diced
1 bell pepper
1 garlic clove, minced
1 tsp red curry paste
1/2 can (~150-200ml) coconut milk
1l chicken or vegetable stock
1 tsp curry powder
1/2 tsp ground ginger
1 tbsp soy sauce
2 tsp brown sugar
pinch of red pepper flakes (optional)
Sauté onion and carrot in some olive oil until tender. add garlic and bell pepper and cook for another minute. Add red curry paste and mash/mix until evenly distributed. Add coconut milk, chicken/vegetable broth, curry powder, ginger, soy sauce, red pepper flakes, and brown sugar. Simmer for about 10 minutes or until vegetables are done.
Add lime juice to taste before serving and garnish with peanuts.
Great base to a soup, but I didn't think the vegetables fit the base. It was okay, but nothing more... unfortunately.
Saturday, December 28, 2013
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