pra ram rong song

• 6 ounces (about 2'½2-3 cups) morning glory (water spinach), chopped into 2-inch lengths
• 8 ounces boneless lean pork, finely slivered (about 1 cup)
• 2 tablespoons oil
• 2 garlic cloves, finely chopped
• I tablespoon dry curry paste (see page 73)
• 1 tablespoon fish sauce
• I tablespoon light soy sauce
• 1 teaspoon sugar
• 5 tablespoons coconut milk
• 2 tablespoons ground roasted peanuts

1. Bring a pot of water to a boil, blanch the morning glory for 2 minutes, then drain, reserving the cooking water. Arrange on a serving dish. Cook the pork in the reserved water for about 5 minutes, drain, and arrange on the morning glory; set aside.
2. In a frying pan, heat the oil and fry the garlic until golden brown.
3. Add the curry paste, fish sauce, light soy sauce, and sugar and mix thoroughly. Add the coconut milk and ground roasted peanuts, stirring well. Bring to a boil, pour it over the pork and morning glory, and serve.

Preparation time: 5 minutes Cooking time: 15 minutes