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2 shallots, chopped
2 fat cloves garlic, chopped 2 tablespoons sunflower oil 500g minced pork or turkey or lean mince 2 tablespoons Thai fish sauce (Nam Pla) 1 jar Loyd Grossman Thai Red Curry Sauce 2 tomatoes, chopped roughly 2 tablespoons chopped fresh coriander or parsley sea salt and freshly ground pepper 1. Stir-fry the shallots and garlic in 1 tablespoon of the oil in a frying pan for a minute or two, then add the rest of the oil and reheat. 2. Mix in the mince, stirring until browned and crumbly. 3. Add the fish sauce and cook for a minute then stir in the sauce and tomatoes. Bring to the boil, then simmer for 10 minutes, stirring occasionally. The sauce should be reduced right down by about a half. 4. Sprinkle over the coriander and serve with rice, egg noodles or even creamy mashed potatoes.. |
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