Red Curry Sweet Potato Noodles

Red Curry Sweet Potato Noodles with Roasted Pork Tenderloin

Red curry is one of my favorites from the Asian kitchen. Most of you are probably used to eating this with white rice, but today I went for a type of stir fry. Using my spiralizer, I made sweet potato noodles (for the first time) and tossed it through an easy red curry sauce. I fell in love and let me warn you, you will probably too.

This recipe serves 2.

Ingredients:

3 sweet potatoes, peeled

4 cups spinach

1 shallot, chopped

2 garlic cloves, minced

1 ½ tablespoons red curry paste

150ml coconut milk

½ lime, juiced

½ teaspoon brown sugar

1 tablespoon olive oil

For the pork:

1 pork tenderloin

½ teaspoon Cajun seasoning

½ teaspoon coriander powder

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

1 tablespoon olive oil

Extra:

1 birds eye chili, thinly sliced

2 tablespoon roasted peanuts

Coriander, chopped

 

 

Preheat the oven to 200C. In a small bowl mix all the dry ingredients for the pork tenderloin. Sprinkle the seasoning over the tenderloin and rub over both sides. Heat the olive oil in a large pan over medium-high heat. Add the pork tenderloin and sear the meat on all sides for about 8 minutes. Transfer the meat to an oven dish and roast the tenderloin for 10-15 minutes, depending on the size. When the meat is cooked, allow it to rest under a piece of aluminum foil for at least 5 minutes.

While the meat is roasting, cut the sweet potatoes into thin noodles; I used a spiralizer.

In the pan used for the tenderloin, heat the olive oil over medium heat and add the shallot. Cook until translucent and stir in the garlic for about 30 seconds. Now add the red curry paste and sugar and cook for another 30 seconds. Pour in the coconut milk and mix until the red curry paste has dissolved. Simmer for 5 minutes over low heat, to allow the sauce to thicken. Now add the lime juice and noodles and mix everything together. Add the spinach in batches and cook everything for 5-6 minutes or until the noodles are tender.

When ready to serve, divide the noodles among two plates, top with chili slices, peanuts and coriander. Slice the tenderloin and add to the plates. Enjoy!

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