Curried Pork over Rice Noodles with Lime and Coconut

Curried Pork Over Rice Noodles With Lime and Coconut
James Baigrie
Bright, crisp lime and mellow coconut flavor the light broth of this dish.
Makes 4 servings


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1 (1-pound) pork tenderloin, trimmed
1/4 cup orange juice
1 tablespoon olive oil
2 tablespoons red curry powder
2 tablespoons chopped fresh cilantro
2 1/2 cups chicken broth
1 cup unsweetened coconut milk
2 teaspoons lemongrass paste (or 2 stalks, outer stalks removed and thinly sliced)
1 tablespoon minced fresh ginger
1 green (serrano) or red chile pepper, thinly sliced
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon salt
2 cups loosely packed arugula
1/2 cup fresh cilantro
6 ounces rice noodles, cooked
Garnish: sugar snap or snow peas, steamed


Prep: 20 Minutes
Cook: 27 Minutes
Stand: 35 Minutes

1. Place pork in a low, shallow dish or heavy-duty, zip-top plastic bag. Add 2 tablespoons orange juice, olive oil, red curry powder, and 2 tablespoons chopped cilantro. Turn to coat evenly. Marinate about 30 minutes. Place remaining 2 tablespoons orange juice, broth, and next 7 ingredients in a large saucepan, and simmer about 10 minutes.

2. Heat a large skillet over medium-high heat; remove pork from marinade, sprinkle evenly with salt, and sear pork about 2 minutes on all 4 sides. Reduce heat, and continue to cook 7 to 8 more minutes or until meat thermometer inserted into thickest portion registers 155°. Remove from skillet, cover loosely with foil, and let rest about 5 minutes.

3. Slice pork diagonally into thin strips; add to broth, and simmer about 2 minutes or until warm. Toss arugula and 1/2 cup cilantro with noodles. Divide noodles into 4 individual bowls. Spoon pork mixture over noodles, and garnish, if desired.

Created date

March 2007