Thai pork curry with coconut noodles
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Using a ready-made Thai red curry paste makes this tasty dish super simple and speedy.
Ingredients
Blue Dragon Thai Red Curry Paste
2 tablespoon(s)
Pork Escalope, Raw
400 g
Olive Oil
1 teaspoon(s)
Pak Choi
400 g, halved
Rice Noodles, dry
150 g, flat, instant
Reduced fat coconut milk, tinned (7.7% Fat)
150 ml
Caster Sugar
¼ teaspoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Spring Onions
4 medium, trimmed and sliced
Coriander, fresh
2 tablespoon(s), chopped
Chilli, green or red
1 individual, red, deseeded and finely sliced
Thai Fish Sauce
1 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Instructions
1
Brush or rub the curry paste over the pork. Heat a griddle pan to high and brush with the oil. Griddle the pork for 2-3 minutes each side, until golden and cooked through. Remove and let rest for 5 minutes.
2
Meanwhile add the remaining oil and cook the pack choi for 1-2 minutes cut side down, until golden. Then turn over and add 200ml boiling water. Continue to cook (and steam) for a further 2 minutes until tender.
3
Meanwhile, place the noodles into a bowl and pour over boiling water. Leave for 3 minutes then drain and run under cold water to stop the cooking process.
4
In a small pan heat the coconut milk, caster sugar, lime juice, spring onions, coriander, chilli, fish sauce and soy sauce to a gentle simmer.
5
Cut the pork into strips. Serve the noodles in bowls with the coconut sauce poured over, topped with the pak choi and pork.
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