Sunday, February 27, 2011


A recipe (mildly adapted) from my dear friend and super cook, Clare.


serves 2
1 1/2 tbsp groundnut oil
1 large butcher-bought pork loin steak, thinly sliced into strips
6 spring onions, thinly sliced (leave one onion, sliced length ways, for a garnish)
1 tbsp red curry paste
1/2 tin coconut milk
1 tbsp organic, smooth peanut butter
1 tsp molasses
1 tsp fish sauce
juice of 1/2 lime

200g 3mm rice noodles (Gueytow)

Heat 1 tbsp groundnut oil in a large wok and add the slices of pork. The oil should be hot enough to make the pork sizzle as it touches the pan. Let them fry for 2 minutes on each side so that the meat is light brown all over. Remove the pork and leave it to rest.

Add the rest of the oil and add the spring onions, and the curry paste. Let the spices fry and the onions soften. Then pour in the coconut milk, the peanut butter, the molasses, fish sauce and lime. The sauce should be relatively thick. Let it simmer on a medium-low heat for 8 minutes to thicken the sauce further.

Add the pork and stir. Taste. Add more lime juice if the peanut butter is overwhelming - a little goes a long way.

Bring a saucepan of water to the boil. Add the rice noodles and simmer for 5 minutes. Drain and serve in a shallow bowl. Pour over the curry and garnish with raw spring onions and a sprig of coriander.

A right porker.