Curried Pork with Rice Noodles

20 minutes to assemble
20-25 minutes to bake
Total time: 40-45 minutes

4 Servings

20 minutes to assemble
20-25 minutes to bake
Total time: 40-45 minutes

4 Servings

Cream sherry adds a touch of class and depth of flavor to this tasty dish.

Ingredients

Soak Rice Noodles according to package for sauté. Preheat oven to 350°F.
Heat 2 tablespoons of oil in large skillet over medium high heat.
Brown pork chops in oil. Remove pork to plate, cover and set aside.
Add remaining oil to skillet and heat over medium high heat. Add mushrooms and sauté until they begin to soften, about 5 minutes.
Add cream sherry and Red Curry Paste to mushrooms. Stir together until curry dissolves.
Add Coconut Milk, stir to combine and simmer for 2-3 minutes. Remove 1/2 cup of curry mixture and set aside.
Add drained noodles to skillet. Stirring, simmer until just al dente and add to ovenproof dish.
Top noodles with pork chops and any accumulated juices. Pour reserved curry mixture over pork. Bake for 20-25 minutes or until pork chops are tender and cooked through.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.