Bulgar Ashkhan

Ingredients: 1lb Ground Pow (pork) 1 large Red Bell Pepper, chopped 1 Red Onion, chopped 3 cloves of Garlic, minced 1 cup Bulgur, cooked and drained 1-2 Red Chilis, deseeded and chopped 2 tbs Fish Sauce 10 leaves Fresh Basil 2 tbs Red Curry Paste 13.5 ounces Coconut Milk Beet Juice or Pink Food Dye (for color) Butter or Oil (for sautéing)

Directions: 1) In a large pan, sauté the onion and garlic in in oil or butter over medium-high heat until the onions are translucent. 2) Add bell pepper and chili and continue to sauté for five more minutes. 3) Add ground pork, basil and fish sauce to the veggies and stir, combining the pork with the veggies and breaking the pork up. Cook until pork is no longer pink. 4) Add the cooked bulgur to the pork mixture and stir thoroughly, continuing to sauté on medium-low heat. 5) Add the red curry paste and stir in. It should be evenly coating everything in the pan. Then add the coconut milk and stir some more. 6) Let simmer uncovered for about ten minutes. Add the beet juice or food dye right before you're planning to serve and stir to make sure the color is evenly dispersed.

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