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
- 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.
- Drain pineapple well, reserving juice. Whisk cornstarch into juice until dissolved and set aside.
- 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.
- Fill endive leaves with meat and pineapple mixture. Garnish with extra chopped peanuts and cilantro if desired, and serve immediately.
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