Mix all ingredients. Cut the pork
in slices and pour the marinade over. Stir every half hour, marinate for 3
hours. Grill the pork until well done. Drizzle on the remaining marinade while
grilling.
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Dissolve the curry paste into the
coconut milk and bring to the boil. Add the chicken and salt and pepper, cook
for 5 minutes. Add the rest of the ingredients and cook 5 minutes more. Serve
with white rice.
Speaking about melting cultures, this recipe was sent to us by Pascale, our French friend in Bangladesh.
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