| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
|
|
Peanut oil |
| 1/4 |
c |
Shallots, chopped fine |
| 1 |
T |
Garlic, chopped fine |
| 1 |
T |
Galangal, chopped fine |
| 1 |
T |
Lemon Grass, chopped fine |
| 1/4 |
c |
Coriander leaves, chop fine |
| 1 1/2 |
lb |
Pork, cut into 1" cubes |
| 1 1/2 |
c |
Coconut milk |
| 2 |
T |
Curry paste, Thai Green |
| 1 |
T |
Lime zest |
| 1 |
T |
Lime leaves, shredded |
| 2 |
T |
Thai basil, shredded |
| 1 |
T |
Fish sauce |
| 1 |
t |
Chili paste, green |
| 2 |
c |
Peas |
INSTRUCTIONS
First, prepare the curry paste and coconut milk seperately. Add the
paste with some of the 'cream' form the coconut milk and heat until
the oil starts to separate. Then, in a separate pan, heat peanut oil,
shallots, garlic, galangal and lemon grass. Stir fry 1 minute until
oil is aromatic. Add pork, stir fry 3 minutes until browned and add
the curry paste/coconut milk mixture. Add the rest of the coconut
milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and
chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until
pork is tender. Add peas, simmer 5 minutes until tender. Yield - 4
cups Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com>
on Jan 16, 1999, converted by MM_Buster v2.0l.
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