Ingredients:

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

Directions:

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.