Connie’s notes
Serving suggestion: place hot rice in a shallow bowl. Top with the ground pork and vegetable curry. Spoon some sauce over the curry and rice.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 3 to 4 Thai chilies (or substitute finger chilies), chopped or thinly sliced
- 2 stalks lemongrass lower portion of the stalks only thinly sliced
- 1 pair kaffir lime leaves
- 1 thumb-sized piece ginger peeled and sliced thinly
- 200 grams ground pork (about 7 oz) or ground beef, chicken, turkey or lamb
- fish sauce to taste
- 2 to 3 tablespoons curry powder
- 2 tomatoes diced
- 1 chayote peeled, cored and cut into half-inch cubes
- 1 large carrot peeled and cut into half-inch cubes
- ¼ squash skin cut off, seeds scraped off and the flesh cut into half-inch cubes
- 1 to 1 ½ cups coconut cream
Instructions
- Heat the vegetable oil in a pan. Add the chopped onion and cook for about 30 seconds.
- Add the lemongrass, chilies, ginger, garlic and kaffir lime leaf.
- Cook for a few minutes, stirring often, until fragrant.
- Add the ground pork, drizzle in a tablespoon of fish sauce, and cook, stirring, to break up any lumps. Cook until the pork is no longer pink.
- Throw in the curry powder. Cook until the meat starts to brown a little.
- Add the tomatoes. Cook until the tomatoes start to soften a little.
- Add the chayote and carrot cubes.
- Pour in a cup of water and another tablespoon of fish sauce.
- Bring to the boil, cover and simmer for five minutes.
- Add the squash. Stir.
- Bring to the boil once more and simmer for another five minutes.
- Turn up the heat. Pour in the coconut cream. Stir. Let boil for about thirty seconds then turn off the heat. Add more fish sauce, if needed.
Tofu and tomato egg drop soup
