American Recipes
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| Ingredients |
| 1 |
Carrots, thinly sliced |
6 |
| 2 |
Spring onions, finely chopped |
1 tablespoon |
| 3 |
Onion, finely chopped |
1 |
| 4 |
Fresh ginger, finely chopped |
1+ 1/2 teaspoons |
| 5 |
Cilantro or green coriander, chopped |
1 tablespoon |
| 6 |
Basil, finely chopped |
1 tablespoon |
| 7 |
Salt |
to taste |
| 8 |
Pepper powder |
1 teaspoon |
| 9 |
Oil |
1 tablespoon |
| 10 |
Vegetable or chicken stock |
4 cups |
| 11 |
Unsweetened coconut milk |
1/2 cup |
| 12 |
Red curry paste |
1 teaspoon |
| Method |
|
Heat oil in a large pan .Add ginger and carrots and cook until tender and
lightly browned by constant stirring over medium heat for 6 mins. Now add
onions and cook for 2 mins. Now add stock, water, coconut milk and
curry paste, bring to a boil, cover and simmer for 20 mins. Now blend it
either with immersion blender or food processor carefully. Add salt and
pepper, stir. Ladle the soup into bowls, sprinkle with the scallions, cilantro
and basil and serve hot.
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| Servings - 4 |
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| Introduction
of the dish |
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Red curry is Thai inspired curry, which is super hot. If you
like your food less spicy, just cut down the amount of curry.
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| Served
With... |
Fresh cream and croutons
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