Galloping Horses (Ma Ho)

20 minutes
22-26 pieces,
depending on size of endive leaves.
20 minutes
22-26 pieces,
depending on size of endive leaves.
Ma Ho, a popular Thai hors d’oeuvre, is a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves.


  • 1 tablespoon canola or olive oil
  • 1/2 cup minced onion
  • 4 large cloves garlic, minced
  • 1 tablespoon and 1 teaspoon Red Curry Paste
  • 1-8 oz can crushed pineapple (in its own juice)
  • 1 teaspoon cornstarch
  • 1 lb lean ground pork or turkey
  • 1 tablespoon Fish Sauce
  • 1 tablespoon light brown sugar
  • 1/2 cup dry roasted peanuts, roughly chopped (extra for garnish)
  • 2 tablespoons minced cilantro (extra for garnish)
  • 2 or 3 large endives, leaves separated and washed


  1. 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.
  2. Drain pineapple well, reserving juice. Whisk cornstarch into juice until dissolved and set aside.
  3. 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.
  4. Fill endive leaves with meat and pineapple mixture. Garnish with extra chopped peanuts and cilantro if desired, and serve immediately.

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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