First, prepare the curry paste and coconut milk seperately. Add the paste with some of the cream form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic. Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture. Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender. Add peas, simmer 5 minutes until tender. Yield - 4 cups Posted to CHILE-HEADS DIGEST by Chet Bacon
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|Serving Size: 1 Serving (1418g)|
|Recipe Makes: 1|
|Calories from Fat: 4380 (89%)|
|Amt Per Serving||% DV|
|Total Fat 486.6g||649 %|
|Saturated Fat 215.7g||1079 %|
|Monounsaturated Fat 201.3g|
|Polyunsanturated Fat 45.4g|
|Cholesterol 457mg||141 %|
|Sodium 4860.5mg||168 %|
|Potassium 2630.2mg||69 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 75.7g|
|Protein 68.5g||98 %|
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Calories per serving: 4917
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