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Total Time
25mins
Prep 15 mins
Cook 10 mins

"Ma Ho, is a popular Thai hors d'oeuvre, a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves." I haven't tried these but my friend Georgina made them and they all seemed to enjoy them. She found it on atasteofthai.com.

Ingredients Nutrition

Directions

  1. Heat oil in a large non-stick skillet over a medium-high heat.
  2. Add onion and garlic. Cook 1-2 minutes.
  3. Add red curry paste and stir until dissolved and fragrant.
  4. Drain pineapple well, reserving juice.
  5. Whisk cornstarch into juice until dissolved and set aside.
  6. Add pork or turkey, fish sauce, sugar and pineapple to skillet.
  7. Stir-fry until meat is cooked through and no longer pink, about 6 minutes.
  8. Stir in peanuts, cilantro and reserved juice.
  9. Sauté 1-2 minutes, or until combined and sauce is thickened.
  10. Remove from heat.
  11. Fill endive leaves with meat and pineapple mixture.
  12. Garnish with extra chopped peanuts and cilantro if desired.
  13. Serve immediately.