Name: Thai Dip
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

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Richard Baxter

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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