Thai Yum Yum Bowl

Recipe creation doesn't always come easy, but just like any creative venture, there are periods of great output, followed by less-inspired times.  

We often work together to create recipes, but sometimes one of us has an idea and we just go with it.  The other day Christopher created a recipe that was so fresh and "citrusy", it was reminiscent of spring.  The textures and flavours in this dish made my taste buds dance, and I look forward to the next time we eat this creation.

Thai Yum Yum Bowl

(Serves 2)

1 T olive oil

1 Thai red chili, minced

2 cloves of garlic, minced

1.5 tsp ginger, minced

1/2 stick lemon grass, minced

2 green onions, chopped

1.5 cups (approx) ground pork 

1 T Thai yellow curry paste

1 T soy sauce

1 tsp mirin

juice of 1 lime

1 T (packed) cilantro (or more to taste)

170 g bean sprouts (about half a bag)

1 carrot, shredded

Jasmine or sticky rice, cooked according to directions on package

Garnish with cilantro and crushed peanuts

Heat the oil over medium heat.  Add the chili, garlic, ginger and onions.  Cook 1-2 minutes, just to soften.  Add pork and cook until no longer pink.  Add the curry paste, soy sauce and mirin, and stir to coat.  Add juice of 1 lime, and the 1 T cilantro.  

Put cooked rice in bowls.  Top with meat mixture.  Top that with raw bean sprouts, shredded carrot, and garnishes (cilantro and crushed peanuts).

Enjoy!

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