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.
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1⁄2 cup minced onion
- 4 large garlic cloves, minced
- 1 tablespoon red curry paste (A Taste of Thai)
- 1 teaspoon red curry paste
- 1 lb ground lean pork or 1 lb ground turkey
- 1 tablespoon fish sauce (A Taste of Thai)
- 1 tablespoon light brown sugar
- 1 (8 ounce) can crushed pineapple with juice
- 1 teaspoon cornstarch
- 1⁄2 cup dry roasted peanuts, roughly chopped (extra for garnish)
- 2 tablespoons minced fresh cilantro, plus extra
- fresh cilantro, for garnish
- 2 -3 large endives, leaves separated and washed
- Heat oil in a large non-stick skillet over a medium-high heat.
- Add onion and garlic. Cook 1-2 minutes.
- Add red curry paste and stir until dissolved and fragrant.
- Drain pineapple well, reserving juice.
- Whisk cornstarch into juice until dissolved and set aside.
- Add pork or turkey, fish sauce, sugar and pineapple to skillet.
- Stir-fry until meat is cooked through and no longer pink, about 6 minutes.
- Stir in peanuts, cilantro and reserved juice.
- Sauté 1-2 minutes, or until combined and sauce is thickened.
- Remove from heat.
- Fill endive leaves with meat and pineapple mixture.
- Garnish with extra chopped peanuts and cilantro if desired.
- Serve immediately.