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Friday, 01 June 2007 |
- 1/4 cup Vegetable oil
- 250 gm Pork fat back, sliced
- 1.2 ltr Water
- 2 tblsp Fish sauce
- 200 gm Bamboo shoots, diced
- 150 gm Small white aubergines
- 100 gm Yard long beans
- 1/4 cup Rhizome, sliced lengthwise
- 15 gm Fresh red chilies
- 1/4 cup Basil leaves
Chili Paste
- 15 gm Dried red chilies
- 25 gm Shallots
- 25 gm Garlic
- 1/2 tsp Shrimp paste
- 1 tsp Chopped galanga
- 1 tsp Chopped lemon grass
- 1 tsp Lime skin
- 1 tsp Salt
- 2 pce Coriander root
 Mix all the chili paste ingredients together.
Heat the oil in a wok and stir fry the chili paste mixture for 3 minutes.
Add the pork, stir fry for two minutes then add the water and bamboo shoots. Cook until the bamboo shoots are tender.
Add the remaining ingredients except for the basil and bring back to the boil. Remove from the heat and add the basil. |
Thai Curries 
