Thai Curry Pork Lettuce Wraps Nam Prik Ong Food
THAI PORK CURRY
Make and share this Thai Pork Curry recipe from Food.com.
Provided by sassee1
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
- Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.
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- Soak the Thai chilies in warm water for at least 30 minutes to soften them up before their pounding.
- Add soaked Thai chilies, half of the shallots and half of the garlic to your mortar and pestle. Pound until smooth. *If you don’t have a mortar and pestle, you can use a food processor. It won’t have the same authentic flavor, but still be delicious!
- Add the reserved garlic and shallots to the cold pan. Stir-fry until brown and crisp. Keep stirring it while it fries and once it starts to turn golden, turn off the pan and keep stirring. It can quickly go from brown to burnt if you don’t keep your eye on it.
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