Creamy red curry with pork slices

Name: creamy red curry with pork slices
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g mienestje; 1 cucumber; 2 Red pepper; 360 g fillet steak à la minute; 4 el sunflower oil; 70 g red curry paste bag; 200 ml coconut milk; 15 g fresh coriander; 1 lime; 3 bunch onion; 5 el fish sauce

Creamy red Thai curry with pork strips, cucumber, red pepper, coriander and spring onion

Ingredients

Directions

Prepare the noodles according to the instructions on the package. Rinse with cold water and drain.
Halve the cucumber in the length, remove the seeds with a teaspoon and cut the flesh into slices.
Remove the seeds from the peppers and cut the flesh into pieces. Cut the meat into thin strips.
Heat the oil in a wok and fry the cucumber and paprika for 3 minutes on a high heat. Take out the wok.
Heat the rest of the oil in the wok and fry the meat over a high heat in 2 min. Scoop out of the wok.
Fry the curry paste for 2 minutes on low heat in the wok. Add the meat and coconut milk and simmer for 1 min.
Cut the coriander coarsely. Squeeze out the lime. Cut the spring onion into thin rings.
Add the noodles, cucumber and peppers to the curry and let it warm up.
Add the coriander, the lime juice and the fish sauce and season with salt and pepper. Garnish with the spring onion. Yummy! .