Prep time: 15 mins; Cook time : 45 mins
Ingredients:
I bundle fresh string beans cut about 1 inch long
1 can 15oz coconut cream
1 pack frozen coconut milk
1.5 lbs shoulder part pork sliced into bite size
1 medium yellow onion chopped
6 cloves garlic minced
2 stalk lemon grass
1 inch ginger
1 green bell pepper
2 green chili pepper and 3 small hot pepper
1 tsp veggie bouillon
1 tsp fry shrimp
Preparation:
1. Peel and onion, garlic, ginger and lemongrass.
2. Transfer to food processor and pulse for 1 minutes
3. Slice strignbeans about 1 inch long
4. Slice pepper lengthwise, remove seeds and slice about 1/4 inch thick.
5. Cut pork meat into bite size.
Cooking:
1. In a pan add coconut milk, minced garlic, ginger, onion & lemongrass mix.
3. Add bouillon and fry shrimp.
4. Then add pork.
5. Stirring often, let it boil for about a minute. Cover & simmer for about 30 to 45 minutes or until pork is tender.
6. Add the string beans. Stir & simmer for about 10 minutes.
7. Add sliced red & green peppers. Simmer until liquid is absorbed.
8. Serve hot with steam white rice. Enjoy!
Note: All times are approximations. Adjust flavors by increasing/decreasing amounts of ingredients.
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