Meat/Bangkok Curry

A: 1# rice noodles
B: 1T canola oil
C: 1C broccoli, cut into small florets
    1C carrot, matchstick cut
D: 1C mushroom, sliced
    1T canola oil
E: 1# pork, sliced into thin strips
    12oz lite coconut milk
    1T Thai red curry paste
F: 1/2C green onions, chopped
    1/2C red pepper, matchstick cut
    1T candied ginger
    1/2C sweet chili sauce
    1T soy sauce
    1t sugar
    1t rice vinegar
G: 1t black sesame seed
1. Boil (A) gently until soft, about 10 minutes. Drain and cool with cold
    water, then toss with (B).
2. Blanch (C) in boiling water for 60 seconds, cool with cold water and
    reserve.
3. Saute (D) until golden, add (E) and simmer 45 minutes until pork is tender.
4. Add (C), then (F), then (A); toss to coat. Place on platter or bowls and top
    with (G). Serve.

Servings: 4

$Id: bangkok_curry,v 1.1 2017/11/27 23:43:48 deaven Exp $

 Recipe Card
Ingredient list only (can be imported to MyFitnessPal)