Ingredients for One Person 150g Free-Range Pork Medallions 150g Aged Grass Fed Sirloin Steaks 100mL Coconut Cream 100mL Coconut Cream 50g Thai Rice Noodles 50g Thai Rice Noodles 5g Coriander 5g Coriander 3 Bamboo Skewers 3 Bamboo Skewers 1 Spring Onion 1 tbsp Roasted Peanuts 1 tbsp Roasted Peanuts 1 tbsp Thai Red Curry Paste 1 Lebanese Cucumber 1 Red Capsicum 1 Spring Onion 1 Lebanese Cucumber 1 tbsp Thai Red Curry Paste 1 Red Capsicum Extra Virgin Olive Oil* Salt And Pepper* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 300g Free-Range Pork Medallions 300g Aged Grass Fed Sirloin Steaks 200mL Coconut Cream 200mL Coconut Cream 100g Thai Rice Noodles 100g Thai Rice Noodles 10g Coriander 10g Coriander 6 Bamboo Skewers 6 Bamboo Skewers 2 tbsp Roasted Peanuts 2 tbsp Roasted Peanuts 1 Spring Onion 1 tbsp Thai Red Curry Paste 1 Lebanese Cucumber 1 Red Capsicum 1 Spring Onion 1 Lebanese Cucumber 1 tbsp Thai Red Curry Paste 1 Red Capsicum Extra Virgin Olive Oil* Salt And Pepper* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 450g Free-Range Pork Medallions 450g Aged Grass Fed Sirloin Steaks 300mL Coconut Cream 300mL Coconut Cream 150g Thai Rice Noodles 150g Thai Rice Noodles 15g Coriander 15g Coriander 9 Bamboo Skewers 9 Bamboo Skewers 3 tbsp Roasted Peanuts 3 tbsp Roasted Peanuts 2 Spring Onion 2 tbsp Thai Red Curry Paste 2 Lebanese Cucumber 2 Red Capsicum 2 Spring Onion 2 Lebanese Cucumber 2 tbsp Thai Red Curry Paste 2 Red Capsicum Extra Virgin Olive Oil* Salt And Pepper* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 600g Free-Range Pork Medallions 600g Aged Grass Fed Sirloin Steaks 400mL Coconut Cream 400mL Coconut Cream 200g Thai Rice Noodles 200g Thai Rice Noodles 20g Coriander 20g Coriander 12 Bamboo Skewers 12 Bamboo Skewers 4 tbsp Roasted Peanuts 4 tbsp Roasted Peanuts 2 Spring Onion 2 tbsp Thai Red Curry Paste 2 Lebanese Cucumber 2 Red Capsicum 2 Spring Onion 2 Lebanese Cucumber 2 tbsp Thai Red Curry Paste 2 Red Capsicum Extra Virgin Olive Oil* Salt And Pepper* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 900g Free-Range Pork Medallions 900g Aged Grass Fed Sirloin Steaks 600mL Coconut Cream 600mL Coconut Cream 300g Thai Rice Noodles 300g Thai Rice Noodles 30g Coriander 30g Coriander 18 Bamboo Skewers 18 Bamboo Skewers 6 tbsp Roasted Peanuts 6 tbsp Roasted Peanuts 3 Spring Onion 3 tbsp Thai Red Curry Paste 3 Lebanese Cucumber 3 Red Capsicum 3 Spring Onion 3 Lebanese Cucumber 3 tbsp Thai Red Curry Paste 3 Red Capsicum Extra Virgin Olive Oil* Salt And Pepper* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Prep: Wash and chop coriander. Wash and thinly slice spring onion. Soak bamboo skewers in cold water. Pop a saucepan of water on to boil. Wash and slice cucumber. Wash and chop capsicum into same sizes as the pork. Cut pork into 2cm pieces. Soak bamboo skewers in cold water. Pop a saucepan of water on to boil. Cut pork into 2cm pieces. Wash and chop capsicum into same sizes as the pork. Wash and slice cucumber. Wash and thinly slice spring onion. Wash and chop coriander. Method: Toss together the cucumber, spring onion, coriander and peanuts. Add curry paste to the saucepan over low to medium heat. Stir the curry paste until fragrant, then add coconut cream and stir to combine. Simmer for 2 minutes, stirring occasionally. Meanwhile, put the noodles into the saucepan and boil for 6 to 8 minutes. Drain and then cover to keep warm. Thread the pork and capsicum onto skewers, alternating pieces. Drizzle with a little oil, then season with salt and pepper. Serve skewers with the curry sauce, noodles and salad. Heat an oiled grill plate, non-stick frying pan or the barbecue over medium heat. Add the skewers and cook for about 6 minutes, turning occasionally until cooked. Thread the pork and capsicum onto skewers, alternating pieces. Drizzle with a little oil, then season with salt and pepper. Heat an oiled grill plate, non-stick frying pan or the barbecue over medium heat. Add the skewers and cook for about 6 minutes, turning occasionally until cooked. Meanwhile, put the noodles into the saucepan and boil for 6 to 8 minutes. Drain and then cover to keep warm. Add curry paste to the saucepan over low to medium heat. Stir the curry paste until fragrant, then add coconut cream and stir to combine. Simmer for 2 minutes, stirring occasionally. Toss together the cucumber, spring onion, coriander and peanuts. Serve skewers with the curry sauce, noodles and salad.
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