Rice Noodles with Pork Meatballs in Green Curry
Green curry doesn't always have to be thick and eaten with rice. In Bangkok, a popular variation is "Khanom Jeen Gaeng Kiaowan" (ขนมจีนแกงเขียวหวาน) – a rather thin green curry served over rice noodles.
This version with pork meatballs (Look Chin Moo) is particularly hearty and quick to prepare. A perfect alternative to classic curry with rice.
Ingredients for 2 servings Green Curry with Pork Meatballs and Rice Noodles
This curry is quick to prepare and suitable for beginners.
Just follow my cooking instructions.
| Look Chin Moo (Pork Meatballs) | 10 pieces |
| Green Curry Paste | 2 tbsp |
| Coconut milk | 200 ml |
| Water | 100 ml |
| Chicken broth powder | 2 tsp |
| Kaffir lime leaves | 4 pieces |
| Fish sauce | 1 tbsp |
| Palm sugar | 1 tsp |
| Rice noodles | 200 g |
| Vegetable oil | 2 tbsp |
Preparation
- Soak rice noodles in lukewarm water for about 15 minutes.
- Heat vegetable oil in a pot.
- Roast curry paste for 2–3 minutes until fragrant and the oil separates.
- Stir in coconut milk and water and bring to a boil.
- Reduce heat, stir in fish sauce, palm sugar, and broth powder.
- Simmer the curry for 8–10 minutes.
- Cook rice noodles according to package directions, rinse with cold water, and drain.
- Add kaffir lime leaves to the curry, tearing larger leaves into smaller pieces if necessary.
- Add Look Chin Moo and bring the curry briefly to a boil.
- Simmer the curry for another 5 minutes.
- Distribute rice noodles on plates and pour the curry with the Look Chin Moo over them.
