Spicy Steamed Pork with Noodles Recipe
Ingredients
| Red chillies | 12 Small, chopped (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Garlic | 3 Clove (5gm), crushed (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| 1 stem lemon grass, chopped | ||
| Onion | 1 Small, finely chopped (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Ginger | 5 Milliliter, grated (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Coriander | 10 Milliliter, chopped (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| A large pinch of ground cumin | ||
| Shrimp paste | 5 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Vegetable oil | 30 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Pork | 225 Gram, minced (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Ground coriander | 5 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Ground cumin | 5 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Turmeric | 5 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| 1 bunch bok chqy or spinach, washed | ||
| Red curry paste | 30 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Thick coconut milk | 150 Milliliter (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Egg noodles | 175 Gram (For the Red Curry Paste (makes 45-60 ml/3-4 tbsp)) | |
| Chopped fresh coriander, to garnish | ||
Directions
GETTING READY
1. Using a pestle and mortar, crush chilies, lemon grass, onion and garlic till the juice blend.
2. Mix all the other ingredients and continue pounding till a paste is formed. Add oil to prepare the Red Curry Paste.
MAKING
3. Take a food processor and process ground spices and minced pork for form very fine chops. Make balls using wet hands.
4. Shred spinach or bok choy into big pieces, place on a heatproof dish and top with meat balls.
5. Mix coconut milk, curry paste and shrimp paste together and top the meat balls. Steam, covered, for about 20 minutes.
6. Follow the instructions on the packages to cook noodles. Add the cooked noodles with bok choy and pork mixture or alternatively, take a plate, arrange noodles and top with pork mixture.
SERVING
7. Top with chopped coriander and serve.
1. Using a pestle and mortar, crush chilies, lemon grass, onion and garlic till the juice blend.
2. Mix all the other ingredients and continue pounding till a paste is formed. Add oil to prepare the Red Curry Paste.
MAKING
3. Take a food processor and process ground spices and minced pork for form very fine chops. Make balls using wet hands.
4. Shred spinach or bok choy into big pieces, place on a heatproof dish and top with meat balls.
5. Mix coconut milk, curry paste and shrimp paste together and top the meat balls. Steam, covered, for about 20 minutes.
6. Follow the instructions on the packages to cook noodles. Add the cooked noodles with bok choy and pork mixture or alternatively, take a plate, arrange noodles and top with pork mixture.
SERVING
7. Top with chopped coriander and serve.
Chef
