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Ingredientes
- Peanut oil
- 1/4 c. Shallots, minced fine
- 1 Tbsp. Garlic, minced fine
- 1 Tbsp. Galangal, minced fine
- 1 Tbsp. Lemon Grass, minced fine
- 1/4 c. Coriander leaves, chop fine
- 1 1/2 lb Pork, cut into 1" cubes
- 1 1/2 c. Coconut lowfat milk
- 2 Tbsp. Curry paste, (Thai Green)
- 1 Tbsp. Lime zest
- 1 Tbsp. Lime leaves, shredded
- 2 Tbsp. Thai basil, shredded
- 1 Tbsp. Fish sauce
- 1 tsp Chili paste, (green)
- 2 c. Peas
Direcciones
- First, prepare the curry paste and coconut lowfat milk seperately. Add in the paste with some of the 'cream' form the coconut lowfat milk and heat till the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute till oil is aromatic.
- Add in pork, stir fry 3 min till browned and add in the curry paste/coconut lowfat milk mix.
- Add in the rest of the coconut lowfat milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 min till pork is tender.
- Add in peas, simmer 5 min till tender.
- Yield - 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 847g | |
| Calories 1261 | |
| Calories from Fat 521 | 41% |
| Total Fat 59.62g | 75% |
| Saturated Fat 30.76g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 1962mg | 82% |
| Potassium 3620mg | 103% |
| Total Carbs 55.81g | 15% |
| Dietary Fiber 22.4g | 75% |
| Sugars 15.99g | 11% |
| Protein 130.47g | 209% |
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