Photo of Thai pork curry with coconut noodles by WW

Thai pork curry with coconut noodles

Points® value
Total Time
25 min
10 min
15 min
Using a ready-made Thai red curry paste makes this tasty dish super simple and speedy.


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)


  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.