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Thai Red Curry with Pork Belly and Water Spinach / Tay-Po Curry (Gang Tay Po)

       By: Chef Ti  

Recipe Detail :

Thai Red Curry with Pork Belly and Water Spinach / Tay - Po Curry (Gang Tay Po) - You may try this menu before because often see at rice and curry restaurant. Tay - Po curry is a coconut milk curry with sweet, sour and mellow flavor. And smell good from kaffir lime. Eat with hot steamed rice is so delicious.

Thai Red Curry with Pork Belly and Water Spinach / Tay-Po Curry (Gang Tay Po) - You may try this menu before because often see at rice and curry restaurant. Tay-Po curry is a coconut milk curry with sweet, sour and mellow flavor. And smell good from kaffir lime. Eat with hot steamed rice is so delicious.

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For 2-3 person
Cooking time: 20 minutes

1. 400 Streaky pork
2. 1 handful Morning glory
3. 1/2-1  Kaffir lime
4. 5-8 Dried chilies
5. 1 Tbsp. Chopped galangal
6. 1/2 Tbsp. Chopped lemongrass
7. 1 Tsp. Chopped garlic
8. 1 Tsp. Grilled shrimp paste
9. 1/2 Tsp. Chopped bergamot skin
10. 1/2 Tsp. Pepper
11. 5 Tbsp. Fish sauce
12. 3 Tbsp. Tamarin
13.  3 Tbsp. Palm sugar
14. 4-5 cup Coconut milk

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1. Pound 4-10 together until finely and set aside.
2. Heat 1/2 coconut in the pot over medium heat. Add Pepper curry and stir until dissolve. Add streaky pork down.
3. When pork cook and soft, add coconut milk and boil until boiling. Season with fish sauce, sugar, tamarind juice,  1/2 Kaffir lime. Squeeze  water out and put skin too. Mix until well combined and taste.
4. Turn to high heat, add morning glory and press in water. Stir and turn off gas.  Ready to eat.

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Thai Red Curry with Pork Belly and Water Spinach / Tay-Po Curry (Gang Tay Po)

Thai Red Curry with Pork Belly and Water Spinach / Tay-Po Curry (Gang Tay Po) - You may try this menu before because often see at rice and curry restaurant. Tay-Po curry is a coconut milk curry with sweet, sour and mellow flavor. And smell good from kaffir lime. Eat with hot steamed rice is so delicious.

Ingredient of Thai Red Curry with Pork Belly and Water Spinach / Tay-Po Curry (Gang Tay Po)

1. 400 Streaky pork
2. 1 handful Morning glory
3. 1/2-1 Kaffir lime
4. 5-8 Dried chilies
5. 1 Tbsp. Chopped galangal
6. 1/2 Tbsp. Chopped lemongrass
7. 1 Tsp. Chopped garlic
8. 1 Tsp. Grilled shrimp paste
9. 1/2 Tsp. Chopped bergamot skin
10. 1/2 Tsp. Pepper
11. 5 Tbsp. Fish sauce
12. 3 Tbsp. Tamarin
13. 3 Tbsp. Palm sugar
14. 4-5 cup Coconut milk

How to Cook Thai Red Curry with Pork Belly and Water Spinach / Tay-Po Curry (Gang Tay Po)

1. Pound 4-10 together until finely and set aside.
2. Heat 1/2 coconut in the pot over medium heat. Add xxx and stir until dissolve. Add streaky pork down.
3. When pork cook and soft, add coconut milk and boil until boiling. Season with fish sauce, sugar, tamarind juice, 1/2 Kaffir lime. Squeeze water out and put skin too. Mix until well combined and taste.
4. Turn to high heat, add morning glory and press in water. Stir and turn off gas. Ready to eat.
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Post Date     23/05/2013 เวลา 11:17:49 ( 3040 Day ago.)
Edit Date      23/05/2013 เวลา 11:20:27 ( 3040 Day ago.)

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