| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 2 |
tb |
Red curry paste; (if you need to know how to make this mail me) |
| 1/2 |
lb |
Pork tenderloin; sliced thin..stick in freezer for awhile to do this |
| 1 |
cn |
Coconut milk |
| 1 |
|
Lime; grate the zest, keep the juice |
| 2 |
tb |
Grated fresh ginger |
| 2 |
tb |
Thai fish sauce |
| 1 |
ts |
Sugar |
| 2 |
|
Serrano peppers; seeded and sliced thin |
| 1 |
|
Habanero pepper; same thing |
| 1 |
|
14oz can cut baby corn |
| 3 |
|
Cloves garlic; chopped fine |
| 1/4 |
c |
Basil leaves; chopped |
| 1/4 |
c |
Cilantro leaves and stems; chopped |
INSTRUCTIONS
Here is another Thai dish that I have been doing for many years:
Heat wok to medium high, add oil, add curry paste, stir fry until heat hits
you, up heat and add pork, continue stir frying, for a couple of minutes,
then stir in coconut milk, toss in lime zest, ginger and garlic, bring to
boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar,
peppers and baby corn, drained...if this is too runny at this point add 1
tbls corn starch mixed in a little water,cook until thickened then add
basil and cilantro leaves...Serve with any good rice, but fragrant jasmine
rice is best with any Thai dish...This is a fabulous dish, with a fair
amount of heat...hope you enjoy it and the others I have been throwing at
you...Cheers, Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr
25, 1998
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