This recipe caught my eye on TV yesterday morning, on Lorraine! Looked like a perfect one pot dish!
Off I set to get all the ingredients, which I have to say wasn’t a very long list! It’s a perfect winter warmer and very easy!!! It tastes deeeelicious and it works!!!!!!
This Is another recipe that could easily be doubled, and adjusted according to taste. The only adjustments I made were … I roasted the butternut squash ahead of time and added double Red Thai curry paste. I just added the butternut squash as per recipe.
TIP: Put pork into the freezer for 10 mins before cutting, it makes it much easier!
- 1 small butternut squash, peeled and cubed
- oil, for frying
- 3 cloves of garlic, crushed
- 1 thumb sized piece of ginger,peeled ( I use the back of a spoon) and grated
- 1 onion, finely chopped
- 1 heaped tbsp ( I used 2) red Thai curry paste
- 400g can coconut milk
- 1 pint chicken stock
- 1 pork tenderloin, sliced thinly
- 4 nests vermicelli rice noodles
- 100g bean sprouts
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- juice 2 limes
- 2 tbsp fresh chopped coriander
- 30g salted peanuts
lime wedges to garnish
Place the cubed squash into a pan with a little oil then cook over a medium heat for 10-12 minutes until soft.(this is where I cooked mine in the oven earlier)
Add ginger,garlic and onion into the pan with the Thai paste cook for 4-5 mins
Pour in the coconut milk and stock and bring to a simmer and cook for 10 mins
Then add the pork and cook for a further 10 mins
meanwhile rehydrate the noodles by popping the individual nests into 4 serving bowls,pour over boiling water and leave to sit for 5 mins then drain
Just before serving add the bean sprouts to the stock mixture warm through then season with the soy,sugar and lime juice to taste ( I added a lot)
ladle the stock mixture on to the noodles then garnish with fresh coriander and peanuts.
serve with lime wedges.
Let me know if you try it!! x