Serves 2
- 1 tin maeseri pad prik khing paste
- 2tb red boat fish sauce
- 1tsp palm sugar (or brown sugar )
- 1 cup green beans
- 300g roast pork cubed with crackling
- 1tb evoo
- 3tb water
- 1tsp kaffir lime leaf grated
- Option serve with 1/2 cup cauli rice per serve
Method
- Make accordingly to the directions on the tin label.
- Extra serve can be kept in tupperware with lids and frozen for another meal.
Cook with Barb 