Preparation time: 15 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients for pork ball curry with egg noodle recipes:

200 g (6 1/2 oz.) pork mince
3 cloves garlic, chopped
2 stems lemon grass (white part only), finely chopped
2.5cm (1 inch) piece ginger, grated
1 tablespoon oil
1-2 tablespoons green curry paste (ready-made paste)
1 1/2 cups (375ml/12 fl oz.) coconut milk
2 tablespoons fish sauce
2 teaspoons soft brown sugar
1/2 cup (15 g/1/2 oz.) chopped Thai basil leaves
200 g (6 1/2 oz.) fresh egg noodles
sliced spring onions, coriander leaves and sliced chillies, to serve

Directions for pork ball curry with egg noodle recipes:

1. Finely chop the pork mince with a cleaver or large knife. Combine the mince, garlic, lemon grass and ginger in a bowl and mix thoroughly. Form teaspoonfuls into small balls.

2. Heat the oil in a wok, add the curry paste and cook over low heat, stirring constantly, for 1 minute or until fragrant. Add the coconut milk and
1 cup (250ml/8 fl oz.) of water to the wok. Stir until boiling, then reduce
the heat and simmer for 5 minutes. Add the pork balls and simmer for 5 minutes or until cooked. Add the fish sauce, brown sugar and Thai basil.

3. Cook the noodles in boiling water for 4 minutes or until tender, then drain. Toss with the pork balls and curry sauce and then serve immediately, as the noodles will soak up the sauce. Scatter spring onions, coriander and chillies over the top.

Nutritional Value for pork ball curry with egg noodle recipes:

Protein 20 g;
Fat 25 g;
Carbohydrate 42 g;
Dietary Fibre 3.5 g; Cholesterol 34mg;
Energy 1980kJ (475cal)


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