| 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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