In this recipe

Coconut Milk

The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!

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Red Curry Paste

Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.

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Fish Sauce

Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.

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Curried Pork Filled Fillo Shells

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These filled shells make a great finger-food. A Taste of Thai Red Curry Paste gives spice to this ideal party recipe.

Yield

45 filled shells

Time

Time to assemble mixture: 25 minutes
Time to bake: 5-8 minutes

INGREDIENTS

3 tablespoons oil
1 medium yam peeled and diced (1 measured cup)
1/2 cup minced shallots
1 tablespoon minced garlic
1/4 cup A Taste of Thai Coconut Milk
1 tablespoon and one teaspoon A Taste of Thai Red Curry Paste
1 lb ground pork
1 tablespoon A Taste of Thai Fish Sauce
1 teaspoon sugar
3-1.9 oz packages of Mini Fillo Shells (15 count per package)
Optional: minced cilantro or basil

TOOLS & EQUIPMENT

Food processor (for dicing)

DIRECTIONS

Heat oil in a large skillet over medium-high heat. Add yam, shallots, garlic, Coconut Milk and Red Curry Paste. Stir-fry for 5 minutes or until yam is tender and curry paste is dissolved.
Add pork, Fish Sauce and sugar. Stir-fry until pork is cooked through, no longer pink.
Preheat oven according to fillo package directions. Fill shells (about 2 teaspoons each) and bake 5-8 minutes. Sprinkle with cilantro or basil and serve.

Test Kitchen Tips:

For easy entertaining, prepare pork mixture the day before and just heat up when needed. Only fill the amount of cups desired so they are hot for your guests.
Use the rest of the Coconut Milk for any curry stir-fry or refrigerate for up to 10 days in a glass or plastic container.

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