Thai Coconut Curry Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare. Ingredients:
350 g fresh egg noodles, flat |
250 g ground pork |
2 cups snow peas, sliced |
1 tablespoon minced garlic clove |
1 tablespoon red curry paste |
1 cup low-fat coconut milk |
1 cup chicken stock |
1 tablespoon curry powder |
1 pinch turmeric powder |
1 tablespoon fish sauce |
1 tablespoon lime juice or 1 tablespoon lemon juice |
Directions:
1. Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
2. In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
3. Stir in the noodles and snow peas and serve.
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