Green curry with pork (gaeng keow waan muu)

1 servings

Ingredients

Quantity Ingredient
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

Directions

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.

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