Meat/Thai Green Curry
| A: | 5c garlic |
| 1" ginger (crystalllized OK) | |
| 2 jalapeno peppers, seeds removed | |
| 1/4C red onion | |
| 2t coriander seed, ground | |
| 1C basil, fresh | |
| 1t cumin, ground | |
| 1 lime, juice of | |
| 2t brown sugar | |
| 3oz coconut milk (1/4 can) | |
| B: | 2t canola oil |
| C: | 9oz coconut milk (3/4 can) |
| 1# pork, or chicken, cubed 1cm | |
| 1. | Process (A) until well minced. |
| 2. | Add (B) to hot wok, then add processed mixture. Stir-fry to release flavors, then add (C), partially cover, and simmer for 15 minutes. Uncover and continue to simmer until liquid is reduced. |
| 3. | Garnish with limes and/or basil leaves, serve over steamed rice. |
Servings: 6