Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles

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Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles

SERVES 3

8 MINS PREP

COOKS IN 25 MINS

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Ingredients

1 tbs. + 1 tsp. vegetable oil
300g pork strips (tenderloin or steaks work)
20g finely shredded ginger
1 red chilli, finely chopped (optional)
Salt and freshly ground black pepper to taste

Broth

1 packet of The Spice Tailor Keralan Coconut Curry
200ml chicken stock
1 red pepper, sliced
Salt and pepper

To Serve

150-200g fine vermicelli noodles (depends how hungry you are!), cooked according to packet instructions.
Handful of chopped coriander

Method

Start with your broth. Add 1 tsp. oil to a small saucepan and add the spices (adding the extra chilli for more heat) from the Keralan Coconut Curry packet, once they start to pop, turn the heat down. Add in the peppers and stir-fry for a minute. Add in the sauce and chicken stock and simmer gently for 7-8 minutes. It should remain lightly creamy (add extra boiling water if necessary).
Meanwhile, heat half the oil in a large frying pan, add half the pork and brown on both sides. Pour into bowl. Repeat with the second batch. Add to the bowl. There should be a little oil in the pan. Add the ginger and stir-fry for one minute, add the chilli, and a small splash of water. Scrape up any browned bits on the bottom of the pan. Add in the pork with a good pinch of salt and freshly ground black pepper to taste. Cook for another 1-3 minutes, checking on when the pork is cooked through.
Fork the noodles into your serving bowls. Pour over the broth, spoon over the pork and finish with the coriander. Serve.

Ingredients

1 tbs. + 1 tsp. vegetable oil
300g pork strips (tenderloin or steaks work)
20g finely shredded ginger
1 red chilli, finely chopped (optional)
Salt and freshly ground black pepper to taste

Broth

1 packet of The Spice Tailor Keralan Coconut Curry
200ml chicken stock
1 red pepper, sliced
Salt and pepper

To Serve

150-200g fine vermicelli noodles (depends how hungry you are!), cooked according to packet instructions.
Handful of chopped coriander

Method

Start with your broth. Add 1 tsp. oil to a small saucepan and add the spices (adding the extra chilli for more heat) from the Keralan Coconut Curry packet, once they start to pop, turn the heat down. Add in the peppers and stir-fry for a minute. Add in the sauce and chicken stock and simmer gently for 7-8 minutes. It should remain lightly creamy (add extra boiling water if necessary).
Meanwhile, heat half the oil in a large frying pan, add half the pork and brown on both sides. Pour into bowl. Repeat with the second batch. Add to the bowl. There should be a little oil in the pan. Add the ginger and stir-fry for one minute, add the chilli, and a small splash of water. Scrape up any browned bits on the bottom of the pan. Add in the pork with a good pinch of salt and freshly ground black pepper to taste. Cook for another 1-3 minutes, checking on when the pork is cooked through.
Fork the noodles into your serving bowls. Pour over the broth, spoon over the pork and finish with the coriander. Serve.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Keralan Coconut Curry

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.

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