Pork Curry on Noodles

Serves 4


Ingredients:

250g lean ground pork
4 cloves garlic, crushed
2 lemongrass stalks, chopped
1 tbsp peeled and grated fresh ginger
1 tbsp vegetable oil
1 tbsp green curry paste
1½ cup (375ml) coconut milk
1 cup (250ml) chicken stock
2 tbsp fish sauce
2 tsp palm sugar or brown sugar
250g hokkien noodles
½ cup (20g) fresh basil leaves, plus basil leaves for serving
4 scallions, chopped
¼ cup (10g) chopped fresh cilantro


Method:

• In bowl, combine ground pork, garlic, lemongrass and ginger. Using moistened hands, mix until well combined. Shape into walnut-size balls.
• In wok or frying pan over medium-high heat, warm oil. Add curry paste and cook until aromatic, about 1 minute. Stir in coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes. Raise heat to medium and add pork balls, fish sauce and sugar. Cook, stirring occasionally, until pork changes colour, about 5 minutes.
• Cook noodles as directed on package. Drain.
• Arrange noodles in individual soup or pasta bowls. Stir ½ cup (20g) basil leaves, scallions and cilantro into curry. Spoon over noodles and garnish with fresh basil leaves. Serve immediately.