Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Peanut oil |
¼ cup | Shallots; chopped fine |
1 tablespoon | Garlic; chopped fine |
1 tablespoon | Galangal; chopped fine |
1 tablespoon | Lemon Grass; chopped fine |
¼ cup | Coriander leaves; chop fine |
1½ pounds | Pork; cut into 1\" cubes |
1½ cup | Coconut milk |
2 tablespoons | Curry paste; (Thai Green) |
1 tablespoon | Lime zest |
1 tablespoon | Lime leaves; shredded |
2 tablespoons | Thai basil; shredded |
1 tablespoon | Fish sauce |
1 teaspoon | Chili paste; (green) |
2 cups | Peas |
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 <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.