Today’s recipe for red curry noodles with sautéed green onion and pork is a fast, flavorful, and low-mess dinner straight from the Done in 30 chapter of Don’t Think About Dinner—the exact chapter that inspired my new Done in 30 series focused on quick dinners that don’t sacrifice flavor for time. Since this one has quickly become a DTAD favorite, it’s the perfect time to share it with you all!
This recipe has 30 minutes total of active prep and cook time. First the pork gets a quick sear, then in go the aromatics—green onion, ginger, garlic—and your kitchen will smell amazing at this point. Next comes the sauce, which leans heavily on pantry staples: Thai red curry paste, canned coconut milk, broth, and coconut aminos. Then the best part: the noodles cook right in the liquid, no extra dishes required. Add the pork back in, finish with a squeeze of lime and a sprinkle of herbs, and dinner’s ready.
These noodles quickly became an eat goooder favorite because they’re extremely adaptable, pantry-friendly, and easy to make on a weeknight. From our chat:
“3 of 4 people in the house don’t like spicy, so I used a yellow curry paste I already had on hand. My 9 year old took a bite and said ‘WHOA THIS IS DELICIOUS’ and helped himself to a second bowl.”
“I swapped the pork for shrimp! It was delicious! The whole family loved it!”
“A hit! My picky 4 year old even ate it!”
“Made the red curry noodles subbed with ground turkey and added in a bunch of veggies!”
“Delicious! And comes together easily”
Carly Eats Goood has now gone through 3 jars of red curry paste due to her obsession with this recipe… she’s also made it with ground turkey, but prefers ground pork!
We’re all juggling tight schedules that often leave dinner feeling like a chore. Done in 30 is proving that dinner can still be really good even on the nights when you have limited time to figure it out. If you like the recipes and this series, forward or share this post with someone who could benefit from easy, nourishing recipe.
Red curry paste: Thai Kitchen red curry paste is my go-to brand. It’s very mild compared to other red curry pastes out there. If you’re hesitant about spice level or not usually a spicy person, I recommend using it. If you want it even milder, use 1 teaspoon or swap for yellow curry. If you prefer spicier, add 1 1/2 to 2 tablespoons, or use a bolder paste. I’ve also made this recipe with Mekhala and it gives an extra kick, spicier than Thai Kitchen!
What noodles should I use? I love stir-fry rice noodles for an easy gluten-free option. Pad Thai rice noodles are also a great, thick option. The sauce is thick, so if your noodles are too thin, they’ll break easily.
Swap the pork: This recipe is extremely flexible in the protein department! For a vegetarian option, use shredded or crumbled tofu, cooked the same as the pork. Or, use ground chicken or turkey. Shrimp also works so well with these flavors. I cooked this one with only veggies a couple of weeks ago, swapping the pork with a mix of broccoli, carrots, bell peppers, and green onion.
Bulk it up: While I do think this dinner is satiating on its own, add in extra veggies for a nutrient boost and to stretch it for more meals. Carrots, spinach, snow peas, mushrooms, peas, and bell pepper would all work!
Coconut milk: Adds a necessary creaminess to the noodles! The coconut flavor is extremely subtle, so don’t worry if coconut flavor isn’t your thing.
Everything you need for today’s recipe, minimal tools required:
your favorite cutting board (this one I love is on sale!)
meat masher — one of my favorite kitchen tools!
large spoon or tongs
serving bowls — my strawberry ones are sold out, similar ones here!
Red Curry Noodles with Sautéed Green Onion and Pork
serves 4 | prep time: 10 minutes | cook time: 20 minutes
gluten-free, dairy-free, nut-free
INGREDIENTS
1 tablespoon avocado oil
1 pound 90% lean ground pork
1 1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 green onions, sliced into 1-inch pieces
4 garlic cloves, minced
1 tablespoon red curry paste (or more for added spice)
3 cups low-sodium vegetable broth
3/4 cup full-fat coconut milk (about half a well-shaken 13.5-ounce can)
2 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
8 ounces stir fry noodles
chopped fresh cilantro
sesame seeds
1 lime, quartered
INSTRUCTIONS
Heat the oil in a large lidded nonstick skillet over medium-high heat until shimmering. Add the ground pork and cook, stirring occasionally to break up the large chunks, until browned, 5 to 6 minutes.
Stir in the ginger, salt, and black pepper. Add the green onions and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the mixture to a bowl with a slotted spoon and set aside.
Add and stir in the curry paste until fragrant, 20 to 30 seconds. Add the broth, coconut milk, and coconut aminos and bring to a simmer.
Add the rice noodles and stir until the noodles are fully submerged in the liquid. (If needed, add up to 1/2 cup water or additional broth.) Reduce the heat to medium, cover, and simmer, stirring occasionally to prevent sticking, until the noodles are softened, 5 to 7 minutes. Return the pork to the skillet and stir until combined.
Spoon the curried noodles into four bowls. Garnish with cilantro, a sprinkle of sesame seeds, and lime wedges.
Store it: Refrigerate in a sealed container for up to 4 days.
Reheat it: Microwave until warm, 1 to 2 minutes, or return to a skillet over medium heat with a generous splash of broth until warm.
Catch up on past recipes in the Done in 30 Series. Catch up on the first 8 recipes.
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I hope this Done in 30 series has helped take dinner decision fatigue off your plate this week! Let me know if you make today’s recipe and send pics in our chat. Make sure you’re subscribed here for the full round up at the end!
this recipe is my all-time favorite everything
Looks so good! I will definitely make this!