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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great dish for when you are in a hurry. It's ready before you are. Quick and very easy to make, with great results. I love that I always have these ignredients on hand to make unique tasting dishes. My guests are seldom disappointed. Ingredients:
2 garlic cloves, finely chopped |
4 shallots, coarsely chopped |
1 inch ginger, fresh, shredded |
2 tablespoons peanut oil |
1 lb ground pork, lean |
2 tablespoons fish sauce |
1 tablespoon soya sauce, dark |
1 -2 tablespoon curry paste, red |
2 teaspoons sugar, brown (optiona) |
4 kaffir lime leaves, dried, crumbled (i use frozen when i don't have dried) |
4 plum tomatoes, coarsley chopped |
3 tablespoons cilantro, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 sprigs cilantro (garnish) |
4 cups egg noodles, fine, cooked |
Directions:
1. Heat the oil over medium heat, in a large pan and add the garlic, shallots and ginger. Fry for 3 minutes.
2. Add the pork and fry until golden brown about 5 - 8 minutes .
3. Stir in the fish sauce, soya sauce, curry paste, brown sugar, lime leaves and fry for 3 minutes over high heat.
4. Next add the tomatoes and cook 6 minutes, stir occasionally.
5. Season with the cilantro, salt and pepper, remove from heat and serve hot over the egg noodles and garnish with the cilantro sprig.
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