Ingredients Jump to Instructions ↓

  1. 250 g ground lean pork

  2. 4 garlic cloves , crushed

  3. 1 lemon, zest of , grated

  4. 1 tablespoon grated fresh ginger

  5. 1 tablespoon vegetable oil

  6. 1 tablespoon green curry paste

  7. 1 1/2 cups light coconut milk , unsweetened

  8. 1 cup chicken stock

  9. 2 tablespoons fish sauce

  10. 2 teaspoons palm sugar or 2 teaspoons brown sugar

  11. 250 g hokkien noodles

  12. 1/2 cup fresh basil leaf , plus extra for serving

  13. 4 green onions , chopped

  14. 1/4 cup chopped fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. In a bowl combine ground pork, garlic, zest, and ginger. Using moistened hands mix until well combined. Shape into walnut-size balls.

  2. In a wok or frying pan heat the oil over medium heat. Add the curry paste and cook until aromatic (about 1 minute).

  3. Stir in the coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes.

  4. Raise heat to medium and add the fish sauce and sugar, stir, then add the pork balls. Cook, stirring gently occasionally until the pork changes colour (about 5 minutes).

  5. Cook the noodles according to the directions on package, then arrange in noodle or soup bowls.

  6. Stir basil leaves, coriander leaves and green onions through the curry, spoon over noodles and garnish with the extra basil leaves. Serve immediately.


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