This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Curried Pork Filled Fillo Shells
25 minutes to assemble
5-8 minutes to bake
Total time: 30-38 minutes
5-8 minutes to bake
Total time: 30-38 minutes
45 filled shells
25 minutes to assemble
5-8 minutes to bake
Total time: 30-38 minutes
5-8 minutes to bake
Total time: 30-38 minutes
45 filled shells
These filled shells make a great finger-food. A Taste of Thai Red Curry Paste gives spice to this ideal party recipe.
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 Coconut Milk
- 1 tablespoon and one teaspoon Red Curry Paste
- 1 lb ground pork
- 1 tablespoon Fish Sauce
- 1 teaspoon sugar
- 3-1.9 oz packages of Mini Fillo Shells (15 count per package)
- Optional: minced cilantro or basil
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.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.