Pork & noodle curry

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

Recipe «Pork & noodle curry» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp olive oil, 400g diced pork, 2 1/2 tbsp Mae Ploy Green Curry Paste, 1 tbsp cornflour, 1 x 375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk , 185ml Massel salt reduced chicken style liquid stock, 1 x 400g pkt Stir-Fry Mix, 1 tbsp brown sugar , 2 tsp fish sauce, 200g dried thin rice noodles, 50g bean sprouts, trimmed, 1/2 cup fresh coriander leaves.

Ingredients:

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

Instructions

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.