thai dip

Pork & ham
1 Servings
1 tablespoon Oil
1 tablespoon Red curry paste
Dried new mexico chili, * see note
1 tablespoon Fish sauce
½ teaspoon Palm suger
Cherry tomatoes, cut in half
255 grams Ground pork

* 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@...) Posted to MC-Recipe Digest V1 #469 by "jsweeney@..." <sweeney@...> on Feb 3, 1997.

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