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
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.
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.
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.
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.