Packed with aromatic flavour, this creamy curry is surprisingly healthy and low in fat.
- 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.
- 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.
- 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.
- Meanwhile, cook the noodles in a large saucepan of boiling water for 6 minutes or until just tender. Drain.
- Divide the noodles among serving bowls. Top with the pork mixture, bean sprouts and coriander to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set