Thai pork mince

Fragrant Thai pork mince from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


Thai pork mince
  • 450 gram fresh wide rice noodles
  • 1 tablespoon peanut oil
  • 1 red onion (170g), sliced thinly
  • 10 centimetre stick fresh lemon grass (20g), chopped finely
  • 5 centimetre piece fresh ginger (25g), grated
  • 2 clove garlic, crushed
  • 600 gram pork mince
  • 2 tablespoon massaman curry paste
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 227 gram can water chestnut slices, rinsed, drained, chopped coarsely
  • 1/2 cup firmly packed thai basil leaves


Thai pork mince
  • 1
    Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  • 2
    Heat oil in wok; stir-fry onion, lemon grass, ginger and garlic until onion softens. Add mince; stir-fry until browned. Add curry paste; stir-fry until fragrant. Add juice, sauce and sugar; stir-fry 1 minute.
  • 3
    Add noodles to wok with water chestnuts and half the basil; stir-fry until hot, season to taste. Serve noodles sprinkled with remaining basil.

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