Ingredients

  • 18 oz fresh pasta
  • Coconut Curry Ham Sauce (recipe follows)
  • 1 cup frozen green peas
  • ½ bunch cilantro, sliced thinly
  • Bacon-Pineapple Sambal (recipe follows)

Coconut Curry Ham Sauce:

  • 2 oz coconut oil
  • 3 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 Tbsp Madras curry powder
  • 3 cups coconut milk
  • ½ tsp crushed red pepper flakes
  • 1 cup Smoked Diced Ham Cubes
  • Juice and zest of 1 lime
  • 4 dashes fish sauce

Bacon-Pineapple Sambal:

  • 1 stalk lemongrass, peeled and sliced
  • 1 clove garlic, peeled and smashed
  • 1 Tbsp minced ginger
  • 1 Thai chile, sliced
  • 1 tsp smoked paprika
  • 1 tsp Indonesian shrimp paste
  • 2 Tbsp palm sugar
  • 3 dashes fish sauce
  • Juice and zest of 1 lime
  • 2 cups diced pineapple
  • 12 strips Fully Cooked Bacon, diced

Details

Product:

Bacon, Boneless Ham

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Bring pot of salted water to boil.
  2. In separate pan, warm Coconut Curry Ham Sauce. Bring to simmer, but do not boil.
  3. Boil fresh pasta until tender, and then toss it with curry sauce.
  4. Fold in peas and fresh cilantro and bring to simmer.
  5. Serve immediately with Pineapple-Bacon Sambal on the side for drizzling.

Coconut Curry Ham Sauce:

  1. In nonreactive pot over medium-high heat, sweat garlic, ginger and curry powder in coconut oil until translucent.
  2. Add in remaining ingredients, and bring to simmer, but do not boil.
  3. Cut heat, and let steep for 10 minutes. Season with salt, and then cool.

Bacon-Pineapple Sambal:

  1. In food processor, grind together all ingredients except for pineapple and bacon.
  2. Fold resulting aromatic paste with pineapple and bacon and let marinate overnight. Season with salt the next morning.