| 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 <[email protected]> on Jan 16, 1999, converted by MM_Buster v2.0l.
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