When you make Thai food, you can’t shy away from fish sauce if you want that authentic taste. Our clever UCOOK Chefs show you how to tame this intimidating ingredient with a delicious blend of coconut milk, red curry paste, ginger & chicken stock. This mouthwatering broth coats pak choi, strands of egg noodles & cabbage. Served with slices of perfectly pan-seared pork & fresh chilli for heat.
Thai Chilli & Coconut Pork
Thai Chilli & Coconut Pork
with egg noodles
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Chicken Stock
- Coconut Milk
- Egg Noodles
- Fish
- Fish Sauce
- Fresh Chilli
- Fresh Ginger
- Lime Juice
- Pak Choi
- Pork Rump
- Shredded Cabbage
- Spice & All Things Nice Thai Red Curry Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
STOCK & NOODLES
Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, ginger until fragrant, 3-4 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, Fish sauce (to taste) and chilli (to taste). Simmer until reduced and slightly thickening, 8-10 minutes. Add the cabbage and pak choi leaves, simmer until wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT Pork
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
STOCK & NOODLES
Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, ginger until fragrant, 3-4 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, Fish sauce (to taste) and chilli (to taste). Simmer until reduced and slightly thickening, 8-10 minutes. Add the cabbage and pak choi leaves, simmer until wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT Pork
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
STOCK & NOODLES
Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, ginger until fragrant, 4-5 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, Fish sauce (to taste) and chilli (to taste). Simmer until reduced and slightly thickening, 12-15 minutes. Add the cabbage and pak choi leaves, simmer until wilted, 3-5 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT Pork
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
STOCK & NOODLES
Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, ginger until fragrant, 4-5 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, Fish sauce (to taste) and chilli (to taste). Simmer until reduced and slightly thickening, 12-15 minutes. Add the cabbage and pak choi leaves, simmer until wilted, 3-5 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT Pork
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Thai Chilli & Coconut Pork?
The preparation time for Thai Chilli & Coconut Pork with egg noodles is between 20 and 25 minutes.
What is the total time required to make Thai Chilli & Coconut Pork with egg noodles?
The total time required to make Thai Chilli & Coconut Pork with egg noodles is between 20 and 25 minutes.
How many servings does Thai Chilli & Coconut Pork provide?
4 servings
What are the main ingredients in Thai Chilli & Coconut Pork?
Chicken, Chicken Stock, Coconut Milk, Egg Noodles, Fish, Fish Sauce, Fresh Chilli, Fresh Ginger, Lime Juice, Pak Choi, Pork Rump, Shredded Cabbage, Spice & All Things Nice Thai Red Curry Paste, Spring Onion, Spring Onions
What is the nutritional information of Thai Chilli & Coconut Pork?
Calories: 641, Carbs: 64.2 grams, Fat: grams, Protein: 46.1 grams, Sugar: 7.5 grams, Salt: 1880 grams
How do I prepare Thai Chilli & Coconut Pork?
TASTY THAI FOOD: Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef! PERFECT PORK: Place a clean pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. BEAUTIFUL BROTH: Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, ginger until fragrant, 3-4 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, fish sauce (to taste) and chilli (to taste). Simmer until reduced and slightly thickening, 8-10 minutes. Add the cabbage and pak choi leaves, simmer until wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste) and seasoning. STOCK & NOODLES: Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Thai Chilli & Coconut Pork?
Chicken, Chicken Stock, Coconut Milk, Egg Noodles, Fish, Fish Sauce, Fresh Chilli, Fresh Ginger, Lime Juice, Pak Choi, Pork Rump, Shredded Cabbage, Spice & All Things Nice Thai Red Curry Paste, Spring Onion, Spring Onions
How many calories does Thai Chilli & Coconut Pork have?
641 calories
How much fat content does Thai Chilli & Coconut Pork have?
grams
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