Another one to use up that red curry paste (that you might have made or bought by now!)
Well, I can't have people making up a job lot of curry paste, and running out of ideas of things to do with it! (There's a Thai Green Bean and Bork dish to come too, and some Thai fish / crab cakes as well, just in case my Thai Red Duck Curry and Thai Chicken Satay with Peanut Sauce and Cucumber Salad haven't convinced you to have a go at my recipe for Thai Red Curry Paste...)
This is a dish from Northern Thailand, often sold on the street with deep-fried pork rind – can be eaten as a ‘dip’ with raw vegetables (baby gem lettuce leaves and chicory leaves are good to serve it in/on – would look nice in a small bowl on a large plate surrounded by individual leaves etc. for people to help themselves to), Thai crispy rice cakes, or sticky rice – you could even serve it with (zero or glass/rice) noodles mixed in to make a main meal, or on top of steamed Jasmine or cauliflower rice, for a low carb, light meal.
To make eating it easier, and just a little less messy, you could serve up the pork in a separate bowl, and put your chosen toppings already in the lettuce cups! You could substitute minced chicken or turkey if preferred, but pork is traditional.
To make eating it easier, and just a little less messy, you could serve up the pork in a separate bowl, and put your chosen toppings already in the lettuce cups! You could substitute minced chicken or turkey if preferred, but pork is traditional.
The Thai Pork in Chilli Sauce is to the bottom right of the photo, the top left is my Chinese Lettuce Wrapped Chicken (or Pork) – San Choy Bau.
This will serve up to four as a main (257 calories per portion) or up to eight as part of a sharing platter or starter at 129 calories each.
