Minced Pork and Shrimp in Coconut Milk
Incredibly quick and perfect on a weeknight with steamed Sticky Rice (page 508), which of course takes twice as long as the dish itself! See page 500 for information on nam pla. Other meat you can use here: Ground turkey, chicken, veal, or beef.
Recipe information
Yield
makes 4 servings
Ingredients
1 cup coconut milk, homemade (page 584) or canned
2 fresh red chiles, preferably Thai, stemmed, seeded, and minced
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1/2 pound ground pork
1/2 pound shrimp, peeled and finely chopped
1 tablespoon nam pla
Salt and black pepper to taste
2 scallions, trimmed and chopped
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Preparation
Step 1
Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
Step 2
Stir in the pork and adjust the heat so the mixture simmers steadily. A minute later, add the shrimp. Cook, stirring, until both pork and shrimp are cooked through, about 3 minutes more.
Step 3
Stir in the nam pla, then salt and pepper if necessary. Remove from the heat and transfer to a serving bowl; garnish with the scallions, cilantro, and mint, and serve.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
