Cooking time 15 min
- 500 g of boneless cutlet (or frozen)
- 500 g of bean sprouts
- 1 yellow pepper
- 1 red pepper
- 0.5 coriander plant
- 1 red pepper
- 1 shallot
- 1 garlic burst
- 300 g Chinese egg noodles
- 3 tablespoon green curry paste (jar)
- 165 ml coconut milk
- 2 tablespoon peanut oil
- salt and pepper
Nutrition: per serving
- fat33.4 g
- carbs68.7 g
- protein42.3 g
How to prepare thai curry with pork strips and soy recipe
Find out everything you need to know about thai curry with pork strips and soy recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Sponge the meat with paper towels and cut into strips 1 cm thick. Beforehand, superficially thaw frozen chops. Cut the peppers in 2, and remove the seeds and the white filaments. Detail the flesh in long, thin strips. Chop the shallot and garlic. Cut the red pepper in half lengthwise and remove the seeds. Slice the flesh.
1 Heat a wok over high heat. Pour in 1 tbsp. peanut oil and garnish with pork strips for 3 minutes. Salt, pepper and set aside from the wok
2 Serve noodles in slightly salted boiling water (see cooking time on package). Drain.
3 Re-time, heat up again 1 tsp. peanut oil in the wok and briefly sauté the shallot, garlic and red pepper. Incorporate peppers and bean sprouts, and extend cooking time ± 5 min while mixing.
4 Incorporate the pork strips, green curry paste and coconut milk, and simmer for a few moments.