- 8 ounces boneless pork loin chops
- 2 cups light coconut milk
- 2 tablespoons shrimp paste
- 1 onion, chopped
- 1 (2 inch) piece fresh ginger root, peeled and sliced
- 1/2 pound peeled and deveined prawns
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 (1 pound) calabash gourd, peeled and cut into cubes
- 1 green chile pepper, halved lengthwise
- 1 cup thick coconut milk
- Cut the pork into bite-sized pieces. Whisk the thin coconut milk and shrimp paste together in a bowl. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
- Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. Stir the thick coconut milk into the mixture. Add the prawns; reduce heat to medium, cover, and cook until nearly all the moisture is absorbed and prawns are pink, about 5 minutes. Serve hot.
04/09/2018
recipepes.com
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