Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 tablespoon | Red curry paste |
| 1 \N | Dried new mexico chili, * see note |
| 1 tablespoon | Fish sauce |
| ½ teaspoon | Palm suger |
| 8 \N | 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.