Hot thai curry Pork Luncheon Meat
- 20 min
- 4 persons
- 340 g Tulip Pork Luncheon Meat
- 200 g Sugar peas
- 200 g Noodles
- 2 tbsp Red curry
- 800 ml Coconut milk
- 1 tbsp Peanut butter
- 2 Dried lime leaves
- 2 Chilies
- 6 Spring onions
- 2 Carrots
- 1 tbsp Fish sauce
- 1 tbsp Lime juice
- Fresh coriander
Cut the chillies into thin strips and cut the Pork Luncheon Meat into strips of 4 x ½ x ½ cm and fry until golden in a little oil with 2 tsp red curry.
Add the coconut milk, peanut butter, dried lime leaves and chillies and let them boil for 2-3 minutes.
Halve the sugar peas diagonally and cut the spring onion diagonally. Cut the carrots into thin strips and stir-fry in hot oil.
Boil the noodles as instructed on the packaging.
Season with fish sauce and lime juice, and sprinkle with fresh coriander and serve with the boiled noodles.