Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
We had leftover pork loin (from Mrs. C - very tender), Savoy cabbage that needed to be used, and half a can of coconut milk. End result: green curry pork with cabbage, flavored witg "super spicy" kimchi, green curry paste, shallots, slivered ginger, garlic, serrano chile, fish sauce, and scallions. Quick cell phone pic 'cuz we had places to be.
We had leftover pork loin (from Mrs. C - very tender), Savoy cabbage that needed to be used, and half a can of coconut milk. End result: green curry pork with cabbage, flavored with green "super spicy" kimchi, curry paste, shallots, slivered ginger, garlic, serrano chile, fish sauce, and scallions. Quick cell phone pic 'cuz we had places to be.
By Honkman,
By Duvel,
By gfweb,
