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Thai Red Curry with Pork and Noodles

Lime juice and fresh basil brighten pork and noodles in a red curry.

Source: Martha Stewart Living, January 2005


  • 6 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 tablespoons Red Curry Paste for Thai Pork and Noodles
  • 12 ounces ground pork
  • 3/4 cup homemade or low-sodium store-bought chicken stock
  • 1/4 cup canned unsweetened coconut milk
  • 3 fresh or frozen kaffir lime leaves
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon palm or granulated sugar
  • 1 tablespoon fresh lime juice
  • Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish


  1. Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.

  2. Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.

  3. Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.

  4. Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

Cook's Notes

This curry is also a great match for ground beef or turkey; substitute the same amount of either one for the pork, and cook the same amount of time.

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