Thai curry pork chop with rice noodles

Any night can be date night with this mouthwatering dinner recipe that'll add the perfect flavour to your stay-at-home evening.

Depending on where you live, you may or may not be able to eat inside a restaurant right now. So
having date nights might require a little more creativity and be a stay at home night. But that doesn’t
mean you have to compromise flavour and we’re here to help us make any night a date night.


For garnish


  1. Cut the boneless pork chops into 1/4 inch pieces using a sharp knife.
  2. Place into a medium sized mixing bowl and add the soy sauce, fresh lime and brown sugar. Stir well and cover the pork with the mixture / marinade cover and marinate in the fridge for 1 -2 hours prior to cooking.
  3. In a large pot of salted water to a boil over high heat. Add the rice noodles and cook for 2-3 minutes or until soft. Drain the water and sprinkle in sesame oil to prevent them from sticking. Set aside until needed.
  4. In a large sauté pan or wok heat the canola oil over a medium high heat. Once the oil is hot, add the garlic, carrots, baby corn, curry powder, fish sauce and hot sauce cook for approximately 2 to 3 minutes or until veggies are soft and fragrant.
  5. Add the pork and stir fry for approximately 3 to 5 minutes or until cooked through. Pour in the veggie stock and stir well.   Add the coconut milk and cook for approximately 2 to 3 minutes or until the coconut milk is slightly reduced and thickening.
  6. In large serving bowls, divide rice noodles and spoon over the pork curry. Garnish with peanuts, Thai chilies and cilantro!