Photo of Thai pork curry with coconut noodles by WW

Thai pork curry with coconut noodles

SmartPoints® value per serving
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 tablespoons

Pork Escalope, Raw

400 g

Olive Oil

1 teaspoons

Pak Choi

400 g, halved

Rice Noodles, dry

150 g, flat, instant

Reduced Fat Coconut Milk, Canned

150 ml

Caster Sugar

¼ teaspoons

Lime Juice, Fresh

2 tablespoons

Spring Onions

4 medium, trimmed and sliced

Coriander, fresh

2 tablespoons, chopped

Chilli, Green or Red

1 individual, red, deseeded and finely sliced

Thai Fish Sauce

1 tablespoons

Soy Sauce

1 tablespoons


  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.

Start eating better than ever!