THAI GREEN CURRY WITH NOODLES
(serves 2 – 4)
500g pork fillets, at room temperature
(can be replaced with chicken breasts or beef)
Robertson’s Exotic Thai Seasoning
Freshly ground black pepper
25 g butter
25 ml oil
5 – 20 ml Thai Green Curry Paste (depending on brand)
Some brands are very hot, taste to make sure after adding 5 ml.
1 teaspoon smooth peanut butter
10 ml corn flour (Maizena)
1 tin Coconut milk
1 bunch of leeks, washed and sliced diagonally
1 medium sized red pepper, sliced into thin slivers
Coriander leaves for garnishing
Instant Egg Noodles (use only ¼ or ½ of the packet)
In a medium size bowl, cover the noodles with boiling water and leave to soak and hydrate for ± 20 minutes. Pour the water off just before serving.
Slice the pork fillets into strips for pan frying, about 1cm wide. Sprinkle with Thai seasoning and freshly ground black pepper.
In a large non-stick frying pan, melt the butter and oil, add the fillet strips, and fry for about 2 minutes, without stirring, over medium high heat. Turn the strips to allow the other side to fry and get a nice colour, for about 2 – 3 minutes. Add the curry paste and peanut butter. Stir-fry for a minute.
Remove the meat from the pan, and keep covered. Add the veggies to the pan and stir-fry until the veggies start to soften. Add a dash of oil if needed. Do not overcook the veg, it must remain slightly crispy. Add another sprinkling of Thai seasoning.
Add the meat to the veggies and mix lightly.
Mix the corn flour with a bit of the coconut milk and mix with the rest of the coconut milk. Add the mixture to the pan and bring to the boil while stirring, it will thicken slightly.
Separate the drained noodles and place in a large Oriental serving dish and spoon the green curry over. Garnish with scattered coriander leaves.
Louise Groenewald. – (Learn to Cook with Louise – Food in a flash)
