Pork Noodle Curry

Packed gone aromatic flavour, this creamy curry is surprisingly healthy and low in fat.

The ingredient of Pork Noodle Curry

• 1 tsp olive oil
• 400g diced pork
• 2 1 2 tbsp mae ploy green curry epoxy resin
• 1 tbsp cornflour
• 1 x 375ml can carnation blithe creamy coconut flavoured evaporated milk
• 185ml 3 4 cup massel salt reduced chicken style liquid amassing
• 1 x 400g pkt stir fry mix
• 1 tbsp brown sugar
• 2 tsp fish sauce
• 200g dried thin rice noodles
• 50g 2 3 cup bean sprouts trimmed
• 1 2 cup buoyant coriander leaves

The Instruction of pork noodle curry

• heat the oil in a large saucepan on top of higher than medium high heat ensue the pork and stir fry for 2 3 minutes or until lightly browned grow the curry glue gum and cook stirring for 10 seconds or until aromatic sever from heat
• place the cornflour in a medium bowl gradually build up 60ml 1 4 cup of evaporated milk to form a sleek slick paste mix up in the stock and unshakable evaporated milk
• amass the evaporated milk mixture stir fry mix sugar and fish sauce to the pork mixture bring to a simmer over medium heat cook for 5 minutes or until the vegetables are tender
• meanwhile cook the noodles in a large saucepan of boiling water for 6 minutes or until just tender drain
• divide the noodles accompanied by serving bowls summit zenith like the pork mixture bean sprouts and coriander to serve

Nutritions of Pork Noodle Curry

calories: 469 635 calories
calories: 8 grams fat
calories: 3 grams saturated fat
calories: 65 grams carbohydrates
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calories: 32 grams protein
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