Coconut Bacon on Yellow Curry Noodles

Prep Time


Cook Time


Total Time





  • 200 g Eskort Rindless Back Bacon
  • 4 packets 2 Minute Noodles
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 250 ml (1 C) vegetable stock
  • 45 ml (3 T) yellow curry paste
  • 400 ml (1 tin) coconut milk
  • juice and zest of 1 lemon
  • 250 ml (1 C) coconut flakes
  • 60 ml (¼ C) palm sugar
  • 1 red chilli, chopped
  • 45 ml (3 T) olive oil, for cooking
  • salt & pepper to taste


  • Place noodles in a large bowl and cover with boiling water. Set aside to cook.
  • In a frying pan over moderate heat, fry the onion in olive oil until golden.
  • Add garlic and curry paste. Fry until fragrant.
  • Add coconut milk and vegetable stock. Simmer for 1 minute.
  • Season with salt and pepper, add cooked noodles to the curry sauce and remove from heat.
  • In a separate pan, fry bacon until golden.
  • Add coconut flakes and palm sugar. Cook until sugar melts and bacon is fully coated.
  • Add red chilli.


Serve the yellow curry noodles in a bowl, top with bacon and garnish with fresh coriander and chopped chives.