Thai pork fillet green curry with vermicelli noodles



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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