This is a delicious recipe adapted from the Elephant Walk restaurant in Boston. They recommend making crispy rice, but I have always found that this fails in Houston. I have now discovered a great alternative - Magic Pop cakes, available at Central Market. Also, in lieu of New Mexico chili, can use 1 to 1 1/2 tablespoons of paprika.
Heat oil in a large skillet over medium high heat. Add pork and chili powder and cook, stirring to break apart the meat, for about 3 minutes. Add garlic and shallot, then stir in coconut milk, sugar, peanuts, fish sauce, and salt. Cook for another 10 minutes, or until the pork is no longer pink, the garlic and shallots have softened, and the flavors have melded.
Serve warm with crispy rice, bread or Magic Pop. Also good served over jasmine rice.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6|
|Calories from Fat: 618 (93%)|
|Amt Per Serving||% DV|
|Total Fat 68.7g||92 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 0mg||0 %|
|Sodium 240mg||8 %|
|Potassium 205.2mg||5 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12.9g|
|Protein 3.8g||5 %|
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Calories per serving: 668
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