Hot Thai Pork Currywith Pork Luncheon Meat and Vegetables
- 20 min
- 4 persons
- 340 g Tulip Jamonilla®
- 200 g sugar peas
- 200 g noodles
- 2 tbsp red curry
- 800 ml coconut milk
- 1 tbsp peanut butter
- 2 dried lime leaves
- 2 chilies
- 6 spring onions
- 2 carrots
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro
Prep the ingredients
- Cut the chilies into thin strips and cut the pork luncheon meat into the desired size.
- Cut the sugar peas in halves, the spring onions diagonally, and the carrot into fine strips.
- Boil the noodles accordingly to the cooking instructions on the packaging.
- Let the noodles drain in a colander. Set aside.
Combine the curry
- Heat up some oil in a large wok. Add two teaspoons of red curry and the pork luncheon meat and fry until the meat turns golden.
- Add the vegetables and chilies and stir-fry until soft. Combine the coconut milk, peanut butter, and dried lime leaves in the wok, and bring it to a boil for about 2-3 minutes.
- Turn down the heat and let the curry simmer for about 5 minutes.
- Mix in the noodles and toss around until they are covered with the curry sauce.
- Season the dish with fish sauce and lime juice.
- Add the Thai curry to a serving bowl and decorate with finely chopped cilantro, a couple of chili slices, and fresh lemon wedges.
Swaps and substitutions
Curry is a cozy and comforting dish, and this curry recipe is no exception. It’s slurpy and spicy – and has endless ways to vary the ingredients. Try with some different vegetables or serve it with rice instead of noodles.