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 version is "Khanom Jeen Gaeng Kiao Wan" (ขนมจีนแกงเขียวหวาน) – a rather thin green curry poured over rice noodles.
This version with pork meatballs (Look Chin Moo) is particularly hearty and can be prepared quickly. A perfect alternative to classic curry with rice.
Ingredients for 2 people Green curry with pork meatballs and rice noodles
This curry is quick to prepare and also suitable for beginners.
Simply follow my cooking instructions.
| Look Chin Moo (pork meatballs) | 10 pieces |
| Green curry paste | 2 tbsp |
| Coconut milk | 200 ml |
| Water | 100 ml |
| Chicken bouillon 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
- Place the rice noodles in lukewarm water and let them soak for about 15 minutes.
- Heat the vegetable oil in a pot.
- Fry the curry paste for 2–3 minutes until fragrant and the oil separates.
- Stir in the coconut milk and water and bring to a boil.
- Reduce the heat and stir in the fish sauce, palm sugar, and bouillon powder.
- Let the curry simmer for 8–10 minutes.
- Cook the rice noodles according to the package instructions, rinse under cold water, and drain.
- Add the kaffir lime leaves to the curry, tearing large leaves into small pieces if necessary.
- Add the Look Chin Moo and bring the curry briefly to a boil.
- Let the curry simmer for another 5 minutes.
- Distribute the rice noodles on plates and pour the curry with the Look Chin Moo over them.
