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Here is another Thai dish that I have been doing for many years: Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tablespoon of corn starch mixed in a little water, cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers,

Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr 25, 1998

Submitted 11/15/06