Chilli Coconut Pork with Vegetable Noodle Salad

Name: Chilli Coconut Pork with Vegetable Noodle Salad
Total time: 30 min
Yield: Serves 4
Cuisine: asian
Ingredients: 2 tsp sunflower oil; 1 pork fillet weighing about 400g/14oz, sliced into finger-thick strips; 1 tbsp Madras curry paste; 2 tbsp crunchy peanut butter; 200ml carton coconut cream; 300ml vegetable stock; 200g medium or thin noodle; 2 x 200g bags washed and ready-to-cook vegetable medley (we used beans, broccoli, carrot and baby corn mix); 3 tbsp sweet chilli dipping sauce; zest and juice 1 lime

4.70 (10)

⏱ 30 mins 🍽 Serves 4 🌶 asian ✅ Easy 🏷 Main course

This vibrant dish combines strips of pork fillet stir-fried with Madras curry paste and peanut butter, then simmered in coconut cream and stock to create a rich, thick sauce. It is served alongside a fresh salad of noodles and mixed vegetables tossed in sweet chilli sauce. The finishing touch of lime zest and juice adds a bright, zesty note. Perfect for a speedy weeknight meal, it brings together classic Asian flavours in under 30 minutes.

Ingredients

2 tsp sunflower oil
1 pork fillet weighing about 400g/14oz, sliced into finger-thick strips
1 tbsp Madras curry paste
2 tbsp crunchy peanut butter
200ml carton coconut cream
300ml vegetable stock
200g medium or thin noodle
2 x 200g bags washed and ready-to-cook vegetable medley (we used beans, broccoli, carrot and baby corn mix)
3 tbsp sweet chilli dipping sauce
zest and juice 1 lime

Method

Heat the sunflower oil in a wok until it is very hot. Add the pork strips and stir fry for 2 minutes until they begin to brown. Mix in the Madras curry paste and cook for 1 minute, then stir through the peanut butter. Pour in the coconut cream and vegetable stock, bringing the mixture to a boil. Let it simmer for 7 minutes, stirring now and then, until the sauce thickens and the pork is fully cooked.
As the pork simmers, prepare the noodles by following the instructions on their packet. Cook the vegetable medley in the microwave according to its pack directions.
Drain the cooked noodles and place them back into a bowl. Add the warmed vegetables and the sweet chilli dipping sauce, tossing to combine. Stir the lime zest and juice into the pork sauce and adjust the seasoning. Divide the noodle salad among four bowls and top with the chilli coconut pork.

Nutrition (per serving)

Calories621 kcal

Fat30 g

Saturates18 g

Carbs58 g

Sugars3 g

Fibre1 g

Protein32 g

Sodium644 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineasian