| food | Food type | Main Ingredients | Take time | Serve |
| Thai | rice | pig | 15 Min | 3 places |
ingredient
- 400 grams of vegetarian pork belly
- 100 grams of all-purpose flour, Kite brand (for coating fried pork)
- 100 grams of vegetarian red curry paste
- 75 grams of Mitr Phol coconut sugar
- 30 grams shimeji mushrooms
- 60 grams of brown button mushrooms
- 30 grams of betel leaves
- 30 grams of cha-om
- 700 grams of coconut milk, Amphawa brand
- 30 grams red chili pepper
- 2 grams of kaffir lime leaves
- 30 grams vegetable oil
- 3 grams of rice flour for coconut topping
- 40 grams of coconut milk, Amphawa brand
- 300 grams of jasmine rice, Aero brand
- 300 grams of water
- 5 grams fresh jasmine flowers (6 flowers)
Preparation
- Cook rice with jasmine water.
- Mix the vegetarian pork belly with all-purpose flour. Then heat up a pan, add vegetable oil, and fry the vegetarian pork belly until golden brown and crispy. Set aside.
- Heat a pan, add vegetable oil, add vegetarian curry paste to make it fragrant, gradually add Amphawa coconut milk, season with Mitr Phol coconut sugar, no need to add salt because vegetarian curry paste is already salty.
- When the coconut milk is ready, add all the mushrooms, crispy pork, cha-om, betel leaves, and red chili.
