Beef fillet with Thai curry
Standard
Serve hot
Thai veggie soup
Very easy
Serve hot
Print recipe
Ingredients
Ingredients for 3 liter:
- Thai Curry sauce (ref.H39) - 1 L (= 1 pouch)
- Butternut - 1/2 pc
- Carrot - 1 pc
- Shallots - 2 pcs
- Red bell pepper - 1 pc
- Coriander (garnish) - 1 twig
- Red bell pepper (julienne for garnish) - 1 tbsp
- Salt and pepper
- Olive oil - 1/2 tbsp
- Water - 1,5 to 2 L
Preparation
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Ingredients
Ingredients for 3 liter:
- Thai Curry sauce (ref.H39) - 1 L (= 1 pouch)
- Butternut - 1/2 pc
- Carrot - 1 pc
- Shallots - 2 pcs
- Red bell pepper - 1 pc
- Coriander (garnish) - 1 twig
- Red bell pepper (julienne for garnish) - 1 tbsp
- Salt and pepper
- Olive oil - 1/2 tbsp
- Water - 1,5 to 2 L
Thai veggie soup
Preparation
Clean, peel and core the vegetables and chop them roughly
Sauté the vegetables over low heat in a pan with olive oil until lightly browned.
Add 1 liter of water. Let simmer until the butternut are fully cooked.
Add the Thai Curry sauce and mix everything in a blender. Adjust the seasoning and thickness of the soup if necessary.
Dress the soup in a hot deep bowl or dish and garnish with coriander leaves and julienne of red pepper.