INGREDIENTS

• 1 tbsp oil for frying
• 2 cloves garlic finely sliced
• 1 medium red onion or 4 red shallots finely sliced
• 2-3 tbsp Life’s Good Chiang Mai Paste (Add Chiang Mai Paste to Cart)
• 400g-500g diced pork
• 5cm piece ginger finely julienned
• 2 cups water
• 1 tbsp tamarind paste/puree (if available - or lime juice is a perfect substitute)
• 4-5 tbsp peanuts
• 2 tbsp fish sauce
• 2 tbsp palm sugar

METHOD / DIRECTIONS

1. Heat oil in heavy based pan. Fry garlic and onion until softened.
2. Add paste and fry until fragrant before adding pork.
3. Stir until pork is evenly coated in paste.
4. Add ginger, water and tamarind or lime juice.
5. Simmer until pork is tender - this dish improves the longer it gently simmers so optimally leave it simmering very gently for 1 to 1.5 hours.
6. Add peanuts, fish sauce and palm sugar prior to serving.
7. Serve on a bed of jasmine rice.