Wednesday, March 7, 2012

Spiced Ground Pork with Winged Bean

1/2 k. ground pork
1 tbsp. garlic
1 tbsp. onion
1/2 tsp. ginger, finely chopped
1-1/2 tbsps. red curry paste

1 tbso. sweet chili sauce
1/4 cup thick coconut cream
2 cups finely sliced winged bean (segadillas)/string bean (sitaw)
1 tbsp. makrut (kaffir leaf), finely sliced
1 tbsp. Thai patis

Blanch segadillas in boiling water for 3-5 minutes. Refresh in ice water and set aside. Mix red curry paste with ground pork. Set aside.

Sauté garlic, onion, ginger and red curry paste. Add ground porkmixture. Brown and then add sweet chili sauce. Add patis.

Add winged bean, kaffir lime leaf and coconut cream.

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