Thai Red Curry With Pork And Noodles Recipes

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THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

  • Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  • Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  • Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

THAI PORK & PEANUT CURRY



Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  • Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  • Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

THAI COCONUT CURRY NOODLES



Thai Coconut Curry Noodles image

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.

Provided by Heydarl

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
  • 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.
  • Stir in the noodles and snow peas and serve.

THAI RED CURRY WITH PORK AND NOODLES



Thai Red Curry with Pork and Noodles image

Lime juice and fresh basil brightenpork and noodles in a red curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 12

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

Steps:

  • 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.

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Top Asked Questions

How to make Thai red curry noodles?
How to make Thai red curry noodles. These noodles are super quick and easy to make! Soak the rice noodles in a bowl of warm water for 5 minutes. Add the curry paste, garlic and coconut milk to a large skillet on medium-high heat. Drain and add the noodles, then season with soy sauce, maples syrup and lime juice.
How do you make Thai curry?
To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
How to cook pad Thai noodles with coconut milk?
Add the can of coconut milk, curry paste, fish sauce, and coconut aminos. Stir well, cover, and bring to a full boil. Reduce the heat and cook at a gentle boil, stirring occasionally, until vegetables reach desired doneness and chicken is cooked through, about 5 minutes. Add the cooked pad thai noodles and stir well to combine.
How to make Thai chicken stir fry?
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