Get ready to slurp & sip your way through this wholesome bowl of Red Curry Pork Noodles. Spicy ground pork, noodles piled high (use whatever takes your fancy), baby Asian greens, crisp asparagus, strands of carrot & a perfectly cooked soft egg sitting aloft in a warming coconut curry broth.Jump to Recipe
When I’m going for convenience over authenticity cooking Thai-inspired curries, I reach for a curry paste. In this instance, red curry paste. I usually have about three or four different ones in the fridge. Mae Ploy is the brand I use as I find it’s as close to homemade as you can get. So why bother with the laundry list of ingredients when you can just pop open the container?
With many of us isolated, you might not have all the ingredients on hand so ad lib: use soy milk instead of coconut – even cream; whatever greens you have on hand; use beef or chicken – ground or thinly sliced; even if you don’t have red curry paste, try some Indian curry paste or powder instead. In times like this, we need to get creative. In all areas of our life. Cooking included. “Necessity is the mother of invention but its father is creativity.” Hang in there xo.
RED CURRY PORK NOODLES
- 2 large eggs
- 1 tablespoon peanut or canola oil
- 1 lb ground pork pork mince
- 1 tablespoon finely grated ginger
- 2 fat garlic cloves, crushed
- 2 tablespoons red curry paste, plus 3 tablespoons extra
- 2 tablespoons fish sauce, divided
- 15 oz can coconut or soy milk
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 cups chicken broth
- 6 oz ramen noodles, cooked according to package directions
- 8 baby Shanghai boy choy, halved lengthways
- 20 asparagus spears
- 2 cups spiralized carrot (a julienne peeler can be used for the carrots)
- 1/3 cup finely chopped green onions
- cilantro sprigs, lime wedges, chili oil & black sesame seeds for garnish
- Add 1 inch of water to a small saucepan. Cover & bring to the boil over high heat. When the water is boiling, carefully add the eggs, straight from the fridge. Cover & boil for 6 minutes. Remove to an iced bath (ice & water in a bowl) for 3 minutes or until they’re cool enough to handle; peel.
- Heat the oil in a wok or large frying pan. Add the pork & stir-fry until cooked & browned. Add the ginger & garlic; stir-fry 1 minute until fragrant. Add 2 tablespoons of red curry paste & 1 tablespoon of fish sauce; stir-fry until well combined. Remove the pork mixture to a bowl.
- To the same wok, add coconut milk, broth, remaining 3 tablespoons of curry paste, remaining 1 tablespoon fish sauce & brown sugar. Bring the mixture to a simmer, uncovered. Stir in lime juice. Turn off heat; keep warm.
- Cook the noodles according to package directions; drain. Set aside; keep warm.
- Cook the bok choy in boiling water for 2 minutes until bright & tender but still crisp; drain thoroughly. Plunge the asparagus in the same boiling water & blanche for 1 minute until bright green. Remove asparagus & drain. Plunge carrot into the same water for 30 seconds; drain.
- To serve: ladle the coconut broth between serving bowls. Divide noodles, pork, bok choy, asparagus, carrot, egg & green onion between bowls. Drizzle with chili oil, sprinkle with sesame seeds & cilantro leaves. Serve with lime wedges.
Try one of these other Thai-inspired meals: