2 T Corn Oil
2 Garlic Cloves, finely chopped
3 Shallots, finely chopped
1-in piece Fresh Gingerroot, peeled and finely chopped
1 lb 2 oz Lean Ground Pork
2 T Thai Fish Sauce
1 T Dark Soy Sauce
1 T Red Thai Curry Paste
4 Dried Kaffir Lime Leaves, crumbled
4 Plum Tomatoes, chopped
3 T Fresh Cilantro, chopped + a few sprigs for garnish
Boiled Fine Egg Noodles
Heat the oil in a preheated wok or large skillet over medium heat. Add the garlic, shallots, and ginger and stir-fry for two (2) minutes. Stir in the pork and stir-fry until browned.
Stir in the fish sauce, soy sauce, curry paste, and lime leaves, and stir-fry for 1-2 minutes over high heat.
Add the tomatoes and cook, stirring occasionally, for an additional 5-6 minutes.
Stir in the chopped cilantro and season to taste with salt and pepper. Serve hot, spooned over boiled fine egg noodles and garnished with cilantro sprigs.