1 cup (250 mL) cherry tomatoes
5 whole garlic cloves
2 to 5 dried red chiles, soaked
3 tablespoons (45 mL) minced onion
1 tablespoon (15 mL) minced galangal or Chinese ginger
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) vegetable oil
2 garlic cloves, minced
1/4 cup (50 mL) chopped pork
1/2 cup (125 mL) water
1/4 cup (50 mL) chopped fresh cilantro
PLACE tomatoes, garlic cloves, chiles, onion, galangal and fish sauce in blender or food processor; cover. Pulse until well blended and slightly chunky.
HEAT oil in wok or skillet on medium heat. Add garlic; stir fry 30 seconds or until fragrant. Add pork; stir fry 1 to 2 minutes or until pork is cooked through. Add tomato mixture and water; bring to simmer on low heat, stirring frequently. Cook until mixture is reduced and sauce is slightly thickened.
SPOON mixture into medium bowl. Stir in chopped cilantro.
Makes 1 1⁄2 cups (375 mL)
Thai Kitchen Tip: To make vegetarian, substitute fish sauce with soy sauce and prepare without pork.