Gang Mu Tay Po
pineapple and pork curry
ingredients:
100 gr belly pork
2 tbsp red curry paste (see recipe)
200 ml coconut milk
1 tsp asam (tamarind) + 50 ml water mixed
2 tbsp palmsugar
2 tbsp fishsauce
25 gr pineapple
20 gr green beans
preparation/method:
Cut the meat into thin strips and chop the pineapple and the green beans. Heat in a wok the coconut milk and add the curry paste. Then add the meat and the water bit by bit until the wter is used. Then add the fishsauce, the tamarindwater an the palmsugar en cook it for 4 minutes. Add the green beans and the pineapple and heat it for 2 minutes, then serve.
