Hot thai curry Pork Luncheon Meat

• 20 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 200 g Sugar peas
• 200 g Noodles
• 2 tbsp Red curry
• 800 ml Coconut milk
• 1 tbsp Peanut butter
• 2 Dried lime leaves
• 2 Chilies
• 6 Spring onions
• 2 Carrots
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• Fresh coriander
• Oil

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Instructions

Cut the chillies into thin strips and cut the Pork Luncheon Meat into strips of 4 x ½ x ½ cm and fry until golden in a little oil with 2 tsp red curry.

Add the coconut milk, peanut butter, dried lime leaves and chillies and let them boil for 2-3 minutes.

Halve the sugar peas diagonally and cut the spring onion diagonally. Cut the carrots into thin strips and stir-fry in hot oil.

Boil the noodles as instructed on the packaging.

Season with fish sauce and lime juice, and sprinkle with fresh coriander and serve with the boiled noodles.