| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | 4qr | 1 | servings | |
INGREDIENTS
| 2 | tb | Oil |
| 500 | g | Diced pork |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; crushed | |
| 2 | ts | Green curry paste |
| 2 | Chokoes; peeled, seeds | |
| ; removed, roughly | ||
| ; chopped | ||
| 1 | 400 g. can coconut milk | |
| 1 | ts | Caster sugar |
| 2 | ts | Fish sauce; (2 to 3) |
INSTRUCTIONS
1. Using a wok or large saucepan, heat half the oil and quickly seal the pork in batches and set aside in a bowl for later. 2. Heat the remaining oil in the wok and saute the onion and garlic. Add the curry paste and stir through before adding the choko, coconut milk, sugar and fish sauce. Bring to the boil, then reduce to a simmer and cook until the choko is almost tender. 3. Add pork to wok and continue cooking until pork is cooked through and choko is tender. Taste and adjust salt content with fish sauce. Serve with steamed jasmine rice. Converted by MC_Buster. Per serving: 867 Calories (kcal); 86g Total Fat; (84% calories from fat); 7g Protein; 27g Carbohydrate; 1mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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