3 cloves garlic
4 shallots, minced
1 1/2" piece of ginger, minced
3 TBS sunflower oil
1 1/2 lbs lean ground pork
2 1/2 TBS Thai Fish Oil
1 1/2 TBS dark soy sauce
1 1/2 TBS red curry paste (I would use 2 for us)
5 dried Kaffir lime leaves, crumbled
5 plum tomatoes, chopped or 1 can
3 TBS chopped fresh cilantro
salt and pepper to taste (I didn't use salt)
Boiled fine egg noodles; my kids preferred the cellophane noodles
1. Peel and finely chop the garlic, shallots, and ginger. Heat the oil in a wok over medium high heat. Add the garlic, shallots, and ginger and stir fry about two minutes. Stir in the pork and continue to stir fry until golden brown.
2. Stir in the fish sauce, soy sauce, curry paste, and lime leaves and stir fry for another 1-2 minutes over high heat.
3. Add the tomatoes and cook for a further 5-6 minutes, stirring occasionally. Because I was freezing this I only cooked it for 3 minutes.
4. Stir in the chopped cilantro and season to taste with salt and pepper. Serve hot, spooned over the noodles. Garnish with coriander sprigs. (I didn't do this)
From "What's Cooking Thai" by Christine France