Since I enjoy Thailand as well as Thai food, I have found many of  A Taste of Thai products wonderful, especially the Lite Coconut Milk. But, this recipe for Ma Ho is great. I hope you enjoy.

Ma Ho, a popular Thai hors d’oeuvre, is a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves.



22-26 pieces, depending on size of endive leaves.

TIME: 20 minutes

1 tablespoon canola or olive oil

1/2 cup minced onion

4 large cloves garlic, minced

1 tablespoon and 1 teaspoon Red Curry Paste

1-8 oz can crushed pineapple (in it’s own juice)

1 teaspoon cornstarch

1 lb lean ground pork or turkey

1 tablespoon Fish Sauce

1 tablespoon light brown sugar

1/2 cup dry roasted peanuts, roughly chopped (extra for garnish)

2 tablespoons minced cilantro (extra for garnish)

2 or 3 large endives, leaves separated and washed


  1. Heat oil in a large non-stick skillet over a medium-high heat. Add onion and garlic. Cook 1-2 minutes. Add Red Curry Paste and stir until dissolved and fragrant.
  2. Drain pineapple well, reserving juice. Whisk cornstarch into juice until dissolved and set aside.
  3. Add pork or turkey, Fish Sauce, sugar and pineapple to skillet. Stir-fry until meat is cooked through and no longer pink, about 6 minutes. Stir in peanuts, cilantro and reserved juice. Sauté 1-2 minutes, or until combined and sauce is thickened. Remove from heat.
  4. Fill endive leaves with meat and pineapple mixture. Garnish with extra chopped peanuts and cilantro if desired, and serve immediately.