Best 5 Thai Red Curry With Pork And Noodles Recipes

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Embark on a culinary journey to the vibrant streets of Thailand with this authentic Thai Red Curry with Pork and Noodles recipe. This dish tantalizes the taste buds with a harmonious blend of spicy, sweet, and savory flavors. Succulent pork slices are simmered in a rich and creamy red curry sauce, infused with the aromatic trinity of lemongrass, galangal, and kaffir lime leaves. The addition of tender rice noodles creates a hearty and satisfying meal that will transport you to the heart of Thailand.

This recipe also includes variations to cater to different dietary preferences. For a vegetarian delight, substitute the pork with firm tofu or a medley of colorful vegetables. If you prefer a milder curry, adjust the amount of red curry paste to suit your taste. For those seeking a gluten-free option, use tamari instead of soy sauce and select gluten-free rice noodles.

Whether you're a seasoned Thai food enthusiast or a curious home cook looking to explore new flavors, this Thai Red Curry with Pork and Noodles recipe is sure to become a staple in your culinary repertoire. So, gather your ingredients, turn up the heat, and let the enticing aromas of Thailand fill your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

  • Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  • Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  • Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

RED CURRY PORK NOODLES



RED CURRY PORK NOODLES image

I used ramen noodles but use whatever noodles you have on hand - egg noodles, rice noodles or even spaghetti. Get everything prepped before you start cooking. This recipe has a few steps but it comes together quickly when all the ingredients are ready to go.

Provided by Lovoni

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

2 large eggs
1 tablespoon peanut or canola oil
1 lb ground pork (pork mince)
1 tablespoon finely grated ginger
2 fat garlic cloves, crushed
2 tablespoons red curry paste, plus 3 tablespoons extra
2 tablespoons fish sauce, divided
15 oz can coconut or soy milk
2 tablespoons lime juice
1 tablespoon brown sugar
2 cups chicken broth
6 oz ramen noodles, cooked according to package directions
8 baby Shanghai boy choy, halved lengthways
20 asparagus spears
2 cups spiralized carrot ((a julienne peeler can be used for the carrots))
1/3 cup finely chopped green onions
cilantro sprigs, lime wedges, chili oil & black sesame seeds for garnish

Steps:

  • Add 1 inch of water to a small saucepan. Cover & bring to the boil over high heat. When the water is boiling, carefully add the eggs, straight from the fridge. Cover & boil for 6 minutes. Remove to an iced bath (ice & water in a bowl) for 3 minutes or until they're cool enough to handle; peel.
  • Heat the oil in a wok or large frying pan. Add the pork & stir-fry until cooked & browned. Add the ginger & garlic; stir-fry 1 minute until fragrant. Add 2 tablespoons of red curry paste & 1 tablespoon of fish sauce; stir-fry until well combined. Remove the pork mixture to a bowl.
  • To the same wok, add coconut milk, broth, remaining 3 tablespoons of curry paste, remaining 1 tablespoon fish sauce & brown sugar. Bring the mixture to a simmer, uncovered. Stir in lime juice. Turn off heat; keep warm.
  • Cook the noodles according to package directions; drain. Set aside; keep warm.
  • Cook the bok choy in boiling water for 2 minutes until bright & tender but still crisp; drain thoroughly. Plunge the asparagus in the same boiling water & blanche for 1 minute until bright green. Remove asparagus & drain. Plunge carrot into the same water for 30 seconds; drain.
  • To serve: ladle the coconut broth between serving bowls. Divide noodles, pork, bok choy, asparagus, carrot, egg & green onion between bowls. Drizzle with chili oil, sprinkle with sesame seeds & cilantro leaves. Serve with lime wedges.

Nutrition Facts : Calories 862 kcal, Carbohydrate 50 g, Protein 34 g, Fat 60 g, SaturatedFat 34 g, Cholesterol 163 mg, Sodium 2306 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

THAI RED CURRY WITH PORK AND NOODLES



Thai Red Curry with Pork and Noodles image

Lime juice and fresh basil brightenpork and noodles in a red curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 12

6 ounces wide rice noodles
2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Red Curry Paste for Thai Pork and Noodles
12 ounces ground pork
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

  • Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
  • Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
  • Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  • Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

THAI RED CURRY PORK



Thai Red Curry Pork image

How to make traditional Thai Pork Curry. This easy recipe from Thailand features tender pork shoulder, eggplant, squash and coconut cream.

Provided by Andrew Dobson

Categories     Main Course

Time 2h30m

Number Of Ingredients 17

1 kg Pork Shoulder (cut into 1 1/2 inch strips)
6 tbsp Water
4 tbsp Canola oil
4 tsp Cornstarch
2 cup Water
2 tbsp Lime juice
2 tsp Kosher salt
4 Japanese Eggplants (cut into 1 inch chunks)
2 cup Coconut cream
1/2 cup Red curry paste
2 tbsp Brown sugar or Palm sugar
1.5 cups Butternut squash (diced)
2 cups Coconut milk (mixed with 2 cups of water)
4 Red Thai Chiles (sliced, seeds removed)
2 cup Thai basil leaves
12 Lime leaves (thinly sliced)
4 tbsp Fish sauce

Steps:

  • In a large mixing bowl combine water, oil, cornstarch and salt. Add the sliced pork shoulder to the bowl and mix well. Cover and marinate for at least 2 hours or overnight.
  • In a medium bowl, stir together water, lime juice and salt. Add eggplant chunks to the bowl and soak to prevent the eggplant from turning brown. Set aside. Drain and rinse before cooking.
  • In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Reduce the heat to medium-low and simmer, stirring often, for approximately 5 minutes. Add the thin coconut milk and continue cooking, stirring for 15 minutes.
  • Add the eggplant and cook, stirring constantly to fully submerge the eggplant to prevent from discolouring. Add the chiles, Thai basil leaves, lime leaves and fish sauce. Mix well and cook for another minute. Season to taste then remove from the heat.
  • Serve Thai Red Pork Curry with steamed rice.

Nutrition Facts : Calories 970 kcal, Carbohydrate 39.9 g, Protein 35.2 g, Fat 77 g, SaturatedFat 55.5 g, Cholesterol 73 mg, Sodium 4221 mg, Fiber 9.2 g, Sugar 18.7 g, ServingSize 1 serving

RED CURRY PASTE FOR THAI PORK AND NOODLES



Red Curry Paste for Thai Pork and Noodles image

Use this recipe to make our Thai Red Curry with Pork and Noodles.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 12

10 small dried red chiles
5 tablespoons boiling water
5 garlic cloves, coarsely chopped
1 cup chopped shallots (about 8 ounces)
1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
1 piece (2 inches) peeled fresh galangal or ginger, sliced
8 fresh cilantro roots, washed well and coarsely chopped
1/4 teaspoon Asian shrimp paste (or anchovy paste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon paprika
Freshly ground pepper

Steps:

  • Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your curry will taste. If possible, use organic or locally-sourced ingredients.
  • Don't be afraid to experiment: There are many different ways to make Thai red curry. Feel free to adjust the ingredients and proportions to suit your own taste.
  • Cook the curry over medium heat: This will help to prevent the curry from burning and will allow the flavors to develop fully.
  • Serve the curry with rice or noodles: Thai red curry is traditionally served with rice or noodles. You can also serve it with vegetables or tofu.

Conclusion:

Thai red curry with pork and noodles is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful broth, tender pork, and slurpable noodles, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal that is packed with flavor, give this Thai red curry recipe a try.

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