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Thai Coconut Curry Beef and Noodles
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot

Ingredients
  

  • 1 lb beef sirloin, thinly sliced
  • 8 oz rice noodles
  • 1 can (14 oz) coconut milk
  • 3 tbsp red curry paste
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup beef broth
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions
 

  • Heat a large pot over medium high heat. Add the sliced beef and cook until browned on both sides. Remove the beef and set it aside.
  • Add the onion, garlic, and ginger to the same pot. Cook for two minutes until fragrant. Stir in the red curry paste and let it cook for one minute.
  • Pour in the coconut milk and beef broth. Add the fish sauce and brown sugar. Bring the mixture to a simmer.
  • Add the rice noodles and red bell pepper. Stir gently so the noodles soften in the sauce. Cook for five to seven minutes until the noodles are tender.
  • Return the beef to the pot. Stir in the lime juice and let everything warm through for two minutes.
  • Serve in bowls topped with fresh cilantro.

Notes

If the sauce thickens too much while the noodles cook, add a splash more broth to loosen it. Leftovers reheat well with a little extra coconut milk to bring back the creamy texture. Swap the beef for chicken if preferred, but keep the slices thin so they cook quickly in one pot.
Course: Main Course
Cuisine: Thai
Equipment: Large Pot