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.