1. Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok. 2. Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well. 3. Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling. 4. When the mixture has thickened, add the taro leaves. 5. Stir occasionally over medium heat. 6. When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling. 7. Add vinegar. 8. Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
