Plate a portion of the noodles and serve topped with green curry.
Garnish with baby spinach and micro basil.
Thai Pork Fillet Green Curry with Vermicelli Noodles
Ingredients
- 500g Eskort Fresh Pork Fillet, thinly sliced
- 45ml (3 tbsp) coconut oil
- 1 red onion, chopped
- 60ml (¼ cup) fresh ginger, grated
- 125ml (½ cup) coconut flakes
- 60ml (¼ cup) cashew nuts
- 30ml (2 tbsp) green curry paste
- 1 tin coconut cream
- 2 handfuls baby spinach
- 125ml (½ cup) micro basil
- 340g vermicelli noodles
- 5ml (1 tsp) salt and pepper
- Allergens:
- This recipe contains nuts and wheat (gluten).
- Substitutions:
- Cashew nuts: Use pumpkin or sunflower seeds for a similar flavour and texture, or omit the cashew nuts from the recipe entirely.
- Vermicelli noodles (gluten): Use gluten-free vermicelli noodles.
Method
- Thai Pork Fillet Green Curry
- Heat coconut oil in a frying pan over high heat.
- Fry the red onion, ginger and coconut flakes until the onions are glossy.
- Stir in the green curry paste, coconut cream and cashew nuts.
- Season the pork fillet slices with salt and pepper, and add to the sauce.
- Allow to cook for 10 minutes.
- Vermicelli Noodles
- Soak the noodles in boiling water for 3 minutes, then drain.
Serve
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