This super-hearty dip piles nicely on any crisp veggie. Our favorite? Endive, radish slices, and cabbage wedges.
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Process minced pork, yellow curry paste, red chili paste, and prahok. Season with salt and palm sugar.
Heat oil in a sauce pan over medium. Add pork mixture and sautee. Reduce heat and simmer.
Pour in coconut cream gradually. Add kaffir lime leaves.
Serve with steamed rice and a selection of delicious fresh crunchy vegetables like green cabbage, long beans, crispy butter lettuce, French breakfast radish.
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