Thai pork fillet green curry with vermicelli noodles

By YOU Digital
15 July 2019


Turn up the heat with this simple yet flavourful Thai curry filled with tender, juicy slices of our #JustDelicious pork fillet!


500g Eskort Fresh Pork Fillet, thinly sliced 

45ml (3T) coconut oil 

1 red onion, chopped 

60ml (¼c) fresh ginger, grated 

125ml (½c) coconut flakes 

30ml (2T) green curry paste

1 can (400 ml) coconut cream 

60ml (¼c) cashew nuts 

5ml (1t) salt and freshly ground pepper 

340g vermicelli noodles 

2 handfuls baby spinach 

125ml (½c) micro basil 


  • Heat coconut oil in a frying pan over high heat.
  • Fry the red onion, ginger and coconut flakes until the onions are glossy. 
  • Stir in the green curry paste, coconut cream and cashew nuts.
  • Season the pork fillet slices with salt and pepper and add to the sauce. 
  • Cook for 10 minutes. 
  • Soak the noodles in boiling water for 3 minutes, then drain.
  • Plate a portion of the noodles and top with green curry.
  • Served garnished with baby spinach and micro basil.

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