Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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.
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