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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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