Thai Red Curry Beef with Crispy Noodles
40 minutes
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.
Wiley
4 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Put 250ml of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant.
- Add the beef and remainder of coconut milk and bring to a simmer.
- 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.
- 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.
- Serve the bowls with condiments arranged around the table for your guests to add what pleases them.
