Red Curry Pork and Noodles

    30 minutes

    This quick and easy Thai stir-fry uses pork mince, rice noodles, zucchini, spinach and snow peas in a red curry sauce. The pork mince can be replaced with chicken mince if you prefer.

    9 people made this

    Serves: 4 

    • 150g dried pad Thai rice noodles
    • 2 tablespoons peanut oil
    • 1 small brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 500g pork mince
    • 1/3 cup red curry paste
    • 1 (400ml) can coconut milk
    • 2 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 1 large zucchini, diced
    • 150g snow peas. chopped
    • 100g baby spinach leaves

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the noodles in a large saucepan of boiling water until tender, about 6 minutes. Drain.
    2. Meanwhile, heat the oil in a wok over medium-high heat. Cook the onion and garlic, stirring, until softened, about 4 minutes. Add the mince and cook, breaking up any lumps, until browned.
    3. Add the red curry paste and cook for 1 minute. Add the coconut milk, lime juice, fish sauce and zucchini and bring to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add the peas, spinach and noodles and toss over heat until hot. Serve.

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