Ingredients
- lb lean ground pork (or ground beef)
- smal jar "Thai Kitchen" brand red curry paste (112 g, 4oz), if using other brands you'll likely need about 3-4 Tbsp
- 1/2 cup coconut milk
- Fish sauce, to taste
- tsp sugar
- 1/3 cup diced water chestnuts
- 1/3 cup coconut milk
- 1/2 tsp cornstarch
- Tbsp water
- ~ 1 teaspoon lime juice
- A pinch of salt
- Thai chilies, or to taste
- tsp sugar (use palm sugar if you have it)
- Tbsp Fish sauce
- Tbsp Lime juice
- tomatoes, diced
- Tbsp thinly slice d shallot
- ~ 3 cup sshredded red cabbage
- green onion, chopped
- A few sprigs cilantro, chopped, plus extra for garnish
Instructions
- Add coconut milk to a wok and bring to a boil over medium heat. Add red curry paste and stir to mix with the coconut milk, then keep cooking and stirring until very thick and the coconut oil will start to separate from the paste.
- Add the ground pork and toss to mix with the curry paste, turning the heat up to medium high. Keep stirring until fully cooked.
- Add sugar and water chestnuts and toss to mix. Then taste and add fish sauce as needed.
Tips
Because this was an "on the fly" recipe challenge, some of the amounts given are estimated only. You can watch the video for a visual guide of how much I used.