Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons thai red curry paste
- 1 1/2tablespoons fish sauce
- 1 broccoli head, cut into florets
- 1 carrot, peeled, sliced
- 1 medium eggplant, cut into 1cm pieces
- 1 lime juiced
- 200grams rice stick noodles
- 400grams pork fillet, thinly sliced
- 400milliliter light coconut milk
- 1tablespoons peanut oil
- 1/2 bunch thai basil, leaves picked
- 1/3 cup crunchy peanut butter
Method
Step 1 of 5
Heat oil in a large saucepan or wok over medium heat. Cook curry paste for 1 minute or until aromatic. Stir in peanut butter, coconut milk and 1/2 cup water. Bring to the boil, reduce heat to medium and simmer for 5 minutes.
Step 2 of 5
Add eggplant and carrot and simmer for 2 minutes.
Step 3 of 5
Add pork to curry with broccoli and cook for 5 minutes or until just cooked.
Step 4 of 5
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until soft. Drain well.
Step 5 of 5
Stir fish sauce and lime juice through curry. Serve with rice noodles, topped with basil.
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