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Title: Thai Dip
Categories: Pork Thai
Yield: 1 Servings
| 1 | tb | Oil |
| 1 | tb | Red curry paste |
| 1 | Dried new mexico chili, * see note | |
| 1 | tb | Fish sauce |
| 1/2 | ts | Palm suger |
| 8 | Cherry tomatoes, cut in half | |
| 255 | g | Ground pork |
* soften in cold water and minced
1. Stir-fry oil, red curry paste and chili until fragent.
2. Add pork and stir-fry on high heat until cooked.
3. Add fish sauce and sugar then tomatoes and bring to boil.
4. Reduce heat to medium and cook 5 minutes. NOTES : This dish goes well with your favorite vegetable dish, such as lettuce or cabbage leaves.
Recipe by: Joe Sweeney (sweeney@asiaonline.net)