Recipe - Thai Dip

1 tablespoon Oil
1 tablespoon Red curry paste
1 Dried new mexico chili, *
see note
1 tablespoon Fish sauce
One half teaspoon Palm suger
8 Cherry tomatoes, cut in half
255 g Ground pork

* soften in cold water and minced

1. Stirfry oil, red curry paste and chili until fragent.

2. Add pork and stirfry 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)

Posted to MCRecipe Digest V1 #469 by "jsweeney@asiaonline.net"
sweeney@asiaonline.net on Feb 3, 1997.