Hot Thai Pork Currywith Pork Luncheon Meat and Vegetables

• 20 min
• 4 persons

Ingredients

• 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
• Oil

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This delicious and filling Thai curry recipe is a comforting meal with creamy coconut milk and a pinch of heat from red chili peppers that give a nice and warm sensation. The delicious dish is perfectly seasoned with an abundance of flavors including spiciness from the chili and red curry, saltiness from the pork luncheon meat, sweetness from the coconut, and lastly sourness from the lime.

Pork luncheon meat curry is the perfect recipe for a quick and delicious weeknight meal as it only takes a few minutes to prepare. Follow this recipe or use any kind of vegetable and noodles you like.

 

Instructions

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.  
• Enjoy! 

 

Tip

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.  

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