| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Pork & ham, Thai |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
tb |
Red curry paste |
| 1 |
|
Dried new mexico chili, * see note |
| 1 |
tb |
Fish sauce |
| 1/2 |
ts |
Palm suger |
| 8 |
|
Cherry tomatoes, cut in half |
| 255 |
g |
Ground pork |
INSTRUCTIONS
* soften in cold water and minced
1. Stir-fry oil, red curry paste and chili until fragent.
2. Add pork and stir-fry on high heat until cooked.
3. Add fish sauce and sugar then tomatoes and bring to boil.
4. Reduce heat to medium and cook 5 minutes.
NOTES : This dish goes well with your favorite vegetable dish, such as
lettuce or cabbage leaves.
Recipe by: Joe Sweeney (sweeney@asiaonline.net)
Posted to MC-Recipe Digest V1 #469 by "jsweeney@asiaonline.net"
<sweeney@asiaonline.net> on Feb 3, 1997.
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