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Thai Red Curry with Pork and Noodles

Ingredients

Ingredient Checklist

6 ounces wide rice noodles

2 tablespoons vegetable oil

4 garlic cloves, minced

3 tablespoons Red Curry Paste for Thai Pork and Noodles

12 ounces ground pork

3/4 cup homemade or low-sodium store-bought chicken stock

1/4 cup canned unsweetened coconut milk

3 fresh or frozen kaffir lime leaves

2 tablespoons Asian fish sauce

1 teaspoon palm or granulated sugar

1 tablespoon fresh lime juice

Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

      Cook's Notes

This curry is also a great match for ground beef or turkey; substitute the same amount of either one for the pork, and cook the same amount of time.

Gallery

Thai Red Curry with Pork and Noodles

Thai Red Curry with Pork and Noodles

Thai Red Curry with Pork and Noodles

Thai Red Curry with Pork and Noodles

Ingredients

Ingredients

  • 6 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 tablespoons Red Curry Paste for Thai Pork and Noodles
  • 12 ounces ground pork
  • 3/4 cup homemade or low-sodium store-bought chicken stock
  • 1/4 cup canned unsweetened coconut milk
  • 3 fresh or frozen kaffir lime leaves
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon palm or granulated sugar
  • 1 tablespoon fresh lime juice
  • Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Directions

Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.

Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.

Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.

Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

      Cook's Notes

This curry is also a great match for ground beef or turkey; substitute the same amount of either one for the pork, and cook the same amount of time.

Cook’s Notes

This curry is also a great match for ground beef or turkey; substitute the same amount of either one for the pork, and cook the same amount of time.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Thai Red Curry with Pork and Noodles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Thai Red Curry with Pork and Noodles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest