Thai Pork Fillet Green Curry with Vermicelli Noodles

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  • 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.


  • 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.


Plate a portion of the noodles and serve topped with green curry.

Garnish with baby spinach and micro basil.