Chilli coconut pork with vegetable noodle salad

Chilli coconut pork with vegetable noodle salad

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(10 ratings)

Ready in 25-30 minutes


Serves 4
Asian flavours made easy in chilli coconut pork, ready in 25 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal621
  • fat30g
  • saturates18g
  • carbs58g
  • sugars2.8g
  • fibre1g
  • protein32g
  • salt1.61g
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  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 pork fillet, weighing about 400g/14oz, sliced into finger-thick strips
  • 1 tbsp Madras curry paste
  • 2 tbsp crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 200ml carton coconut cream
  • 300ml vegetable stock
  • 200g medium or thin noodle
  • 2 x 200g bags washed and ready-to-cook vegetable medley (we used beans, broccoli, carrot and baby corn mix)
  • 3 tbsp sweet chilli dipping sauce



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • zest and juice 1 lime



    The same shape, but smaller than…


  1. Heat the oil in a wok until really hot. Add the pork and stir fry for 2 minutes until lightly browned. Stir in the curry paste and cook for 1 minute until fragrant, then stir in the peanut butter. Pour over the coconut cream and stock and bring to the boil. Simmer for 7 minutes, stirring occasionally until you have a thickish sauce and the pork is cooked.

  2. While the pork is simmering, cook the noodles according to the pack instructions. Cook the vegetables in the microwave as per the pack instructions.

  3. Drain the noodles. Return the noodles to a bowl and toss in the cooked vegetables and sweet chilli dipping sauce. Stir the lime zest and juice in with the pork and season to taste. Ladle the pork and noodle salad into four serving bowls.

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Comments, questions and tips

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Mhairi Ball's picture
Mhairi Ball
22nd Oct, 2019
Tried this as a.midweek meal and it was really delicious. I like a bit more.chilli in my meals so will use chilli flakes next time I make it. Easy and quick to make though and extremely tasty.
1st May, 2012
So so so good. I've tried it with several different types of thai curry pastes and prefer green curry paste over Madras, especially if it's homemade but each to their own. :)
7th Nov, 2009
I gave it the old what's in the fridge that isn't currently rancid approach. I was a bit shy on the vegetable front but happy with the results of using spring onions in the noodles. The basic taste comination of the sauce is excellent. As a recipe it is almost entirely single bloke proof.
5th Mar, 2009
Really yummy. I used a green chilli & extra lime and bunged the whole lot together in the wok with straight to wok noodles.
19th Jan, 2008
3rd Dec, 2007
This dish looks & tastes delicious!
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