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 $
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