Hot thai curry Pork Luncheon Meat

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Hot thai curry Pork Luncheon Meat

  • 20 min
  • 4 persons


  • 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 tsbp Lime juice
  • Fresh coriander
  • Oil
Print recipe


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.