Stuffed Thai Omelettes

Name: Stuffed Thai Omelettes
Yield: Serves Four
Cuisine: Thai
Ingredients: fresh coriander (cilantro) sprigs and sliced fresh red chillies, to garnish; 5 eggs; 15 ml/1 tbsp chopped fresh coriander (cilantro); ground black pepper; 2 tomatoes, peeled and chopped; 5 ml/1 tsp granulated sugar; 15 ml/1 tbsp Thai fish sauce; 1 small onion, finely chopped; 225 g/8 oz minced (ground) pork; 30 ml/2 tbsp Thai fish sauce; 30 ml/2 tbsp groundnut (peanut) oil; 2 garlic cloves, finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Thai food often cleverly combines hot chilli with sweet flavours, as in the filling for the omelettes. It makes an interesting contrast to the delicate flavour of the egg.

Ingredients

30 ml/2 tbsp groundnut (peanut) oil
2 garlic cloves, finely chopped

Asia
Thailand
Starter
South East Asia
Gluten-free

Method

Heat the oil in a wok or frying pan, add the garlic and onion, and cook over a medium heat, stirring occasionally, for 3-4 minutes, until soft. Add the pork and cook for about 8 minutes, stirring frequently, until lightly browned.
Stir in the Thai fish sauce, sugar and tomatoes, season to taste with pepper and simmer over a low heat until slightly thi