The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Free-range Satay Pork Curry with Noodles
A classic Thai favourite, perfect for busy weeknights. Coat free-range British pork strips in a sticky satay sauce, brimming with coconut and zippy lime. Serve with brown rice noodles and a medley of vibrant veg. Then grab your chopsticks and dig in!
Prep in 10
High protein
7 plants
Serving size
Ingredients
- 1 chilli
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 2 pepper
- 40g creamed coconut
- 1 leek
- 500g free-range pork strips
- 80g baby spinach
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 60g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
Nutritional Information
Calories: 579
Protein: 40g
Carbs: 49g
Fat: 26g
Creamy Free-range Satay Pork Curry with Noodles
A classic Thai favourite, perfect for busy weeknights. Coat free-range British pork strips in a sticky satay sauce, brimming with coconut and zippy lime. Serve with brown rice noodles and a medley of vibrant veg. Then grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a measuring jug & a large frying pan
Time to noodle
- Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water and set aside
Make the satay sauce
- Deseed and finely dice half the chilli, then finely slice the remaining
- Dissolve the creamed coconut in the jug with 200ml boiling water. Stir in the peanut butter, tamari, ginger paste, diced chilli (to taste) and the juice from the lime. Season with salt and pepper
Sizzle the pork
- Thinly slice the peppers. Thinly slice the leek into half-moons. Rinse the spinach
- Heat the large frying pan with 1 tbsp oil on high heat (we used the HexClad 30cm Hybrid Pan). Once hot, add the pork, cook for 3 mins, then stir in the curry powder. Cook for 1 min, until the pork is golden brown and cooked through
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Remove the pork from the pan, set aside and keep warm
Add the veg
- Return the frying to medium heat with 2 tsp oil. Once hot, add the leek and pepper, cook for 4-5 mins, until softened. Season with salt and pepper. Stir in the spinach, satay sauce and pork
- Bring to the boil, then add the noodles, toss to coat and simmer for 2 mins, until the sauce has thickened slightly. Add a splash more water if necessary
Plate up
- Serve the noodles in bowls and garnish with the sliced chilli (to taste)
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