5 Reviews

I think it probably had to do with the brand of curry powder and/or paste that I used, but this was WAY too salty. Saltiness aside, I also was not a fan of the flavour as well. Disappointing recipe if you are used to authentic Asian dishes.

0 people found this helpful. Was it helpful to you? [Yes] [No]
julia.cheong January 15, 2009

For the first time ever, my kids liked an asian dish. I was stunded! Usualy they don't care for anything oriental, but this time they emptied their plates. What more could I want? DH and I enjoyed this dish very much too. I did use regular frozen peas, but it tasted great. A keeper! Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Maïté G. May 26, 2008

This was so yummy. I will be making this one again. I used hokken noodles and also green curry paste as thats what i had. I also added some corn.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sonya01 September 23, 2007

I made this using 1/2 the noodles twice the red curry, frozen peas and added a touch of brown sugar for I enjoy it in my curry`s. I used lean semi frozen boneless pork chops that I ground in the food processor cubing and pulsing a couple times. Thanks for the good eats!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Rita~ September 14, 2007

The sauce for this was out of this world! I was tossing up whether it was a four or a five, because I thought the pork was a waste of time. But the sauce sold me. I found the pork grainy and lost in the strong sauce, and I think I will try this with chicken tenderloins next time, I used thin hokkien noodles, as I couldnt find flat egg noodles. Definately a keeper!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mummamills August 07, 2007
Thai Coconut Curry Noodles