Chilli Pork with Coconut Cream and Coriander
-
500g of pork fillet
-
1 large red chilli
-
3/4 cup of coconut cream
-
2 Tbsp of coriander
-
1 Tbsp peanut oil
-
1 garlic clove
-
1 medium red onion
-
2 tsp of grated ginger
-
1 Tbsp fish sauce
-
2 tsp caster sugar
-
1 Tbsp sweet soy sauce
-
Egg noodles
-
Boil a large pot of water, and cook the egg noodles following the instructions on the packet.
-
Finely slice the pork, chilli, coriander, onion and garlic.
-
Heat some oil in a frypan or wok.
-
Stir-fry the chilli, garlic, ginger and onion until soft, then remove from the pan.
-
Fry the pork in batches long enough to seal the meat.
-
Combine the pork and onion mixture in a pan and fry them.
-
Add the fish sauce, sugar, coconut cream and coriander.
-
Stir fry until the whole mixture is heated through.
-
Drain the egg noodles and stir the soy sauce through them.
Photo: recipeyum.com.au
This recipe takes 15 minutes to prepare, and another 15 minutes to cook, making it a simple delight for four people.
Ingredients
Method
Yoon K