Thai Red Curry Beef with Crispy Noodles

Thai Red Curry Beef with Crispy Noodles


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This is a simple red curry beef that is served on egg noodles and garnished with fried egg noodles on the top. A range of condiments are then provided for the eater to personalise the dish.


Serves: 6 

  • 1 1/2 litres coconut milk
  • 4 tablespoons red curry paste
  • 300g lean beef, sliced
  • 500g 1/2cm wide flat egg noodles
  • oil for frying noodles
  • Condiments
  • 1/4 cup pickled cabbage, sliced
  • 1/4 cup fried crispy onion
  • 1 handful coriander, diced
  • 5cm piece ginger, grated
  • 4 tablespoons light soy sauce
  • 4 tablespoons toasted dried red chillies
  • 2 limes, quartered
  • 3 spring onions, sliced

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Put 250ml of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant.
  2. Add the beef and remainder of coconut milk and bring to a simmer.
  3. Meanwhile, separate the noodles in half. Heat the oil in a wok and fry one half of the noodles until crispy. Drain on paper towels. Blanch the other half of the noodles briefly and divide into 6 bowls.
  4. When the beef is cooked taste the curry and adjust if needed. Spoon the curry over the individual bowls of noodles. Top each bowl with some of the fried noodles.
  5. Serve the bowls with condiments arranged around the table for your guests to add what pleases them.

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