Thai Curried Noodles With Pork and Basil (recipe by Food & Wine Magazine, August 2010)
This recipe came out of a quirky little article in Food & Wine Magazine titled “A Lesson in Pairing Scents,” which pairs a floral arrangement with both a wine and a main dish. I have to admit I kind of rolled my eyes because I’m lucky to put together even a food and wine pairing (although I’m getting better.) However, I am a gardener so I do appreciate flowers and the art of arranging them. I was really excited about this dish because we are a noodle loving household, but I had no inkling how the flavors would come together. Overall we liked it, but felt the amount of red curry and sriracha overpowered the Thai basil and other flavors. I guess the heat was a little much for us, but the fresh Chinese egg noodles in it are really nice! Next time I personally would take the heat down a notch and add more pork.
- 3 medium carrots, cut into thin matchsticks
- 2 large lemongrass stalks, tender inner bulbs only, chopped
- 1 tablespoon chopped fresh ginger
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 3/4 pound ground pork
- 3/4 cup unsweetened coconut milk
- 1 tablespoon Thai red curry paste
- 1/2 teaspoon Sriracha chile sauce
- 3 tablespoons fresh lime juice
- 10 ounces fresh thin egg noodles, preferably Chinese
- 1/2 cup chopped basil, preferably Thai
- Salt and freshly ground black pepper
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the carrots and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the carrots to a plate. Reserve the carrot cooking water.
In a mini food processor, puree the lemongrass with the ginger and sugar.
In a large, deep skillet, heat the vegetable oil. Add the onion and cook over moderately high heat, stirring, until golden brown. Add the lemongrass mixture and cook, stirring, until fragrant, about 2 minutes. Add the ground pork and cook, breaking up the meat, until no pink remains, about 3 minutes. Add the coconut milk and reduce the heat to moderate. Stir in the red curry paste, Sriracha and lime juice and turn off the heat.
In a large pot of salted boiling water, cook the noodles until al dente; drain well. Add the noodles, carrots and carrot cooking water to the skillet and toss over moderate heat until the noodles are thoroughly coated. Add the basil, season with salt and pepper and serve.
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