PS.. I mentioned Rachael Ray at the beginning of this post because she is the one that first gave the idea about freezing ginger. So thanks to her my life is "ginger-full". :)
Ingredients
1lb of lean pork sliced into strips
1 cup of chopped fresh tomatoes (or grape tomatoes)
3 Tbs of fresh minced/coarsely grated ginger
3 cloves of garlic minced
1 medium onion coarsely chopped
1-2 green chilies sliced
1 cup of coconut milk
1/4 cup of fish sauce
1 Tbs of soy sauce
1/4 cup water
red chili flakes to taste
black pepper to taste
large handful of fresh Thai basil leaves
You can add any vegetables you like to the curry. I added:
1/4 lb of snow peas
1 cup of shredded bamboo shoots (drained from a can)
1 cup of sliced water chestnuts (drained from a can)
You can add broccoli, zucchini, bell peppers etc...
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9aBzgw6ZA81HxXLI5yOj69YwTFC-ikOV0GNrGDHcSHWc9OqzBtzVhFnI-7gAR5RE0lR1GMWfnCyUj1UG8TQYPBKAOadBVwyiTvw0KBpXEgoUdLSJ9ro0xiZfu1el8FQEOdnbMisVHIu4/s200/100_0038.jpg)
Then add your green chili, garlic and pork to the wok and stir fry for a few minutes until the pork is almost cooked.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhfGI_0wGH0ZPXzlKYbZStt4EX_z8Z8WBAsUWHXX44ITtDYoaoo7SM5WOaU7WDGT0UuQT3iaaWUt6BCyJP0s4M85OwiCLYTUl04ugte-emdRYba-g2-zIsBK-8uIjB1aJT64Nku8rzSpy/s200/100_0041.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvXb2UZ1sTL5MHiXINXR32HYjdFBpXPndsNyt3dPVqDMLS801VskAoSBdIShkRDUNvZqHK8UQVJnYNlKgMtSikBTuXdjXgnaj6ogGiEj4J2qqNteb6HXrJz36sTWLn9Rg059Xva3YYV4f/s200/100_0044.jpg)
Serves 4. Enjoy.
Tips for storing ginger:
To store your fresh ginger, peel the skin and put in a freezer safe ziploc bag. Then use a mini grater or microplan grater to grate the ginger into recipes. It grates beautifully and you avoid getting big pieces in ginger in your dishes. I also use the microplan grater to grate my garlic as well.
Note: This is a picture of frozen ginger that's more than 3 months old in the freezer. It's still picture perfect and tastes great.
Ginger-Garlic Paste
Ingredients:
Equal parts ginger and garlic. Some canola oil.
Directions: Put all items into a food processor and blend until coarsely ground.
Store in an air-tight container in the fridge for about 1-2 weeks
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