Total Time
40mins
Prep 30 mins
Cook 10 mins

From the book Hot and Spicy that belongs to a friend

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Wow, wow, wow, this curry was a winner here. We loved this spicy, hot, extremely flavorful curry. Lovely complex flavors that all blend together beautifully. I served with rice stick noodles. Kudos JustJan for an incredible recipe that was quick and very easy to make, into my keeper box this goes. :)