Yellow thai curry pork
120 mins of preparation + 20 cooking time 2 servings
- 2 duBreton Boneless Loin Chops, Centre Cut
- 3 Tbsp. (45mL) soy sauce
- 1 fresh lime, squeezed
- 1 Tbsp. (15mL) fresh ginger
- 1 Tbsp. (15mL) brown sugar
- 3 cups (750mL) water, salted
- 2 servings (225 g) dried rice noodles
- 2 Tbsp. (30mL) sesame oil
- 2 tsp. (10mL) canola oil
- 1 Tbsp. (15mL) garlic, finely diced
- 1/4 cup (75mL) carrots, sliced into 1/4 inch thick rounds
- 1 cup (250mL) canned baby corn, rinsed
- 1 Tbsp. (15mL) yellow curry powder
- 1 tsp. (5mL) fish sauce
- 1 Tbsp. (15mL) Sriracha hot sauce
- 1/2 cup (125mL) vegetable stock
- 1 can (400mL) coconut milk
- 1/4 cup (75mL) crushed peanuts
- 1 fresh red Thai Chilli, finely diced
- Cilantro leaves, stems removed, for garnish
- Cut pork into ¾ inch pieces and place in a medium sized mixing bowl. Add soy sauce, lime, ginger and brown sugar. Stir well, cover and refrigerate for 1 to 2 hours prior to cooking.
- In a large pot bring salted water to a boil over high heat. Add the rice noodles and cook for 2 to 3 minutes or until soft. Drain water and sprinkle in sesame oil to prevent noodles from sticking. Set aside until needed.
- Heat oil in a large sauté pan or wok over medium-high heat. Add garlic, carrots, corn, curry powder, fish sauce and hot sauce cook for 2 to 3 minutes or until vegetables are soft and fragrant.
- Add pork and cook for 3 to 5 minutes or until cooked through. Pour in the vegetable stock and stir well. Add coconut milk and cook for 2 to 3 minutes or until liquid is slightly reduced and thickening.
- In large serving bowls, divide rice noodles and top with pork curry. Garnish with peanuts, Thai Chilies and cilantro.