Hot thai curry Pork Luncheon Meat

Prep the ingredients  

Cut the chilies into thin strips and cut the pork luncheon meat into the desired size. 

Cut the sugar peas in halves, the spring onions diagonally, and the carrot into fine strips.  

Boil the noodles accordingly to the cooking instructions on the packaging.  

Let the noodles drain in a colander. Set aside.  

Combine the curry   

Heat up some oil in a large wok. Add two teaspoons of red curry and the pork luncheon meat and fry until the meat turns golden.  

Add the vegetables and chilies and stir-fry until soft. Combine the coconut milk, peanut butter, and dried lime leaves in the wok, and bring it to a boil for about 2-3 minutes. 

Turn down the heat and let the curry simmer for about 5 minutes.  

Mix in the noodles and toss around until they are covered with the curry sauce. 

Season the dish with fish sauce and lime juice. 

Add the Thai curry to a serving bowl and decorate with finely chopped cilantro, a couple of chili slices, and fresh lemon wedges.