Massamam style curried pork noodles

Pork cooked in a peanut curry broth and stir fry veggies with rice noodles. Simple, tasty and quick to cook.

  • 1 filet of pork, remove any sinew and slice into thin slithers
  • Sesame oil for frying
  • Half an onion, sliced
  • 1 carrot, peeled and sliced into slithers
  • Half a courgette, sliced into slithers
  • 2 cloves of garlic, peeled and finely sliced
  • 1″ chunk of ginger, peeled and sliced into slithers
  • 1 heap tsp. coriander powder
  • 1 heap tsp. cumin powder
  • 1/4 tsp. chilli flakes
  • 400ml tin coconut milk
  • 2 heap tbsp. smooth peanut butter
  • 1 tbsp. honey
  • 1 lime
  • 1 tbsp. light soy sauce
  • 1 tsp. fish sauce
  • Rice noodles approx 100g per person, soaked in hot water for 5 minutes
  • Heat a little oil in a wok and brown the pork, remove with a slotted spoon and set aside.
  • Stir fry carrots, onions and courgette in sesame oil.
  • Add sliced garlic and thin slithers of ginger.
  • Add the cumin, coriander powder and chilli powder.
  • Stir
  • Pour in the coconut milk and mix well.
  • Add smooth peanut butter and melt into the sauce.
  • Add the honey.
  • Empty the pork and all if it’s juices back into the pan.
  • Squeeze in the juice of the lime and mix well.
  • Add the soy and fish sauce and stir.
  • Cook for a few minutes more before adding the soaked rice noodles.
  • Mix well and serve with a sprinkle of chilli flakes and extra lime wedge!