Yield: 1 servings
|\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)|
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.