Thai Dip 1 tablespoon oil 1 tablespoon red curry paste 1 dried new mexico chili * see note 1 tablespoon fish sauce 1/2 teaspoon palm sugar 8 cherry tomatoes cut in half 1 1/2 cup ground pork * soften in cold water and minced 1. Stir-fry oil, red curry paste and chili until fragmented. 2. Add pork and stir-fry on high heat until cooked. 3. Add fish sauce and sugar then tomatoes and bring to boil. 4. Reduce heat to medium and cook 5 minutes. NOTES : This dish goes well with your favorite vegetable dish, such as lettuce or cabbage leaves. Yield: 1