John We eat a lot of Thai style and other asian based meals in our house. Cooking in a wok is easy, vegetables keep their flavour and when you have a lovely blend of sauces in which to cook it all, you end up with a simple easy meal that is bursting with flavour. This meal is no exception and the addition of pork loin further adds to the lovely mix of ingredients.
The red curry paste and peanut butter blend beautifully to provide a mildly spiced peanut flavoured sauce in which to cook the pork and vegetables. Served over rice stick noodles to create a lovely thai style curry meal.
Rice is also a nice variation to the rice stick noodles if that is your preference.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 tbsp Peanut Oil
- 2 tbsp Thai Red Curry Paste
- 1/3 cup Peanut Butter use crunchy
- 400 ml Coconut Milk 1 can
- 1/2 cup water
- 1 large Carrot thinly sliced
- 750 g Pork Loin cut into bite sized pieces
- 1 head Broccoli cut into small florets
- 200 g Rice Stick Noodles
- 2 tbsp Fish Sauce
- 1 tbsp Lime Juice
Ingredients
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Instructions
- Heat peanut oil in a wok over medium high heat.
- Add thai red curry paste and cook for about 1 minute until fragrant.
- Add peanut butter, coconut milk & water and stir to mix through. Bring to boil, then reduce heat and simmer for 5 minutes.
- Add carrot and continue simmering for a further 2 minutes.
- Increase heat then add pork & broccoli and cook for a further 5 minutes or so until pork is cooked.
- While pork is cooking place rice stick noodles in a saucepan and cover with boiling water. Allow noodles to soak for about 5 minutes then drain water from saucepan.
- Add fish sauce & lime juice to wok and stir to mix through.
- Remove from heat and serve in a bowl topped over noodles.
