Ingredients:
serves 4
- 2 garlic cloves
- 3 shallots
- 1-inch / 2.5-cm piece fresh gingerroot
- 2 tbsp. corn oil
- 1 lb 2 oz / 500 g ground lean pork
- 2 tbsp. Thai fish sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. Thai red curry paste
- 4 dried kaffir lime leaves, crumbled
- 4 plum tomatoes, chopped
- 3 tbsp. chopped cilantro
- salt and pepper
to garnish
- cilantro sprigs
- scallion tassels
- freshly cooked fine egg noodles, to serve
( Conversions For Cooking )
Procedures:
Finely chop the garlic, shallots, and ginger. Heat the oil in a large skillet or preheated wok over medium heat. Add the garlic, scallions, and ginger and stir-fry for 2 minutes. Stir in the pork and continue stir-frying until golden brown.
Stir in the fish sauce, soy sauce, curry paste, and lime leaves and stir-fry for an additional 1-2 minutes over high heat.
Add the chopped tomatoes and cook for an additional 5-6 minutes, stirring occasionally. Stir in the chopped cilantro and season to taste with salt and pepper.
Serve hot, spooned onto freshly cooked fine egg noodles, garnished with cilantro sprigs and scallion tassels.