This is a really quick meal that looks impressive and smells amazing. The recipe calls for Thai Massaman paste, which I found in Asda for about £1. If you can’t find it/don’t like it/want to change it for whatever reason, you could easily substitute red, green or yellow pastes. The Massaman paste is only 3pp per 100g, so if you use something else, remember to check the points (though you may get away with less than 100g depending on personal taste). This was fairly hot, so if you’d rather it was a little cooler, just add less curry paste.
Total propoints per recipe:43
Propoints per serving: 11
What you need:
400g of lean pork fillets
4 spring onions
1 bell pepper
2 cloves of garlic
3 nests of egg noodles
1 chicken or vegetable stock cube
1/2 tin (200ml) of reduced fat coconut milk
100g thai massaman paste
What to do:
1. Put a pan of water on to boil for the noodles.
2. Slice the pork and pepper – long thin strips or small chunks are perfect. Add the pepper to a frying pan and fry on a medium-high heat for 3-4 minutes. Increase the heat and add the pork. Slice the spring onions and garlic, and add to the pan after 5-6 minutes. Add the thai paste at the same time, and stir for a few minutes until everything is covered.
3. Make the stock cube up to 200ml, and add both the stock and coconut milk to the pan. Bring to the boil and then simmer for 6 minutes while you cook the noodles.
4. Rinse the noodles with cold water and allow to drain. Turn the curry heat up to high for a few minutes to allow it to thicken a little.
5. Add the noodles to the curry once the sauce is as thick you’d like, stir through until the noodles are both covered in sauce and hot again, and divide between four bowls.
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