Hubby went back for seconds on this one whilst Mini Me put down her fork & dove right in with her hands! What a mess! But, at least they enjoyed it.
Grab a marinating dish, I must admit I do love my Tupperware one with the lid, and into that goes 200ml of coconut milk, 2 tablespoons of crunchy peanut butter & 2 teaspoons of curry powder (I use Keens). Give that lot a jolly good stir about to get it all nicely incorporated into a luscious marinade.
Bung in 500g of pork stir fry strips & lavishly coat in the marinade before placing in fridge overnight.
Next comes my precious………
It’s wok time!
Heat up a solid glug of oil in the bottom of your wok to fry off some carrot sticks then whack in the pork strips along with all the marinade. Stir fry until pork is cooked, throw in a handful of frozen peas, keep stirring until they’re tender & serve straight over cooked vermicelli noodles. Garnish with a few roasted coconut chips for crunch if that floats your boat.
It’s Chompin Time!