Senin, 04 April 2011

Pork & noodle curry

Packed with aromatic flavour, this creamy curry is surprisingly healthy and low in fat.

Ingredients (serves 4)

  • 1 tsp olive oil
  • 400g diced pork
  • 2 1/2 tbs Mae Ploy Green Curry Paste
  • 1 tbs cornflour
  • 1 x 375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk
  • 185ml (3/4 cup) salt-reduced chicken stock
  • 1 x 400g pkt Woolworths Fresh Traditional Stir-Fry Mix
  • 1 tbs brown sugar
  • 2 tsp fish sauce
  • 200g dried thin rice noodles
  • 50g (2/3 cup) bean sprouts, trimmed
  • 1/2 cup fresh coriander leaves
  • Method

    1. Heat the oil in a large saucepan over medium-high heat. Add the pork and stir-fry for 2-3 minutes or until lightly browned. Add the curry paste and cook, stirring, for 10 seconds or until aromatic. Remove from heat.
    2. Place the cornflour in a medium bowl. Gradually add 60ml (1/4 cup) of evaporated milk to form a smooth paste. Stir in the stock and remaining evaporated milk.
    3. Add the evaporated milk mixture, stir-fry mix, sugar and fish sauce to the pork mixture. Bring to a simmer over medium heat. Cook for 5 minutes or until the vegetables are tender.
    4. Meanwhile, cook the noodles in a large saucepan of boiling water for 6 minutes or until just tender. Drain.
    5. Divide the noodles among serving bowls. Top with the pork mixture, bean sprouts and coriander to serve.


    • Tip: Using packaged stir-fry vegies cuts your preparation time in half, and these noodles cook faster than rice.

      Cooking Time

      15 minutes

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