Thai · Dinner
Thai Beef Curry Noodle Bowl
Beef sirloin strips simmered in a red curry base of coconut milk, fish sauce, and palm-style sweetness, tossed with rice noodles and finished with lime, Thai basil and bird's eye chili. Bright, coconut-rich and savoury, this bowl balances heat with citrus and fresh herb lift, served hot in a deep bowl.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
642Calories
34.8gProtein
36.2gFat
48.6gCarbs
8.9gSugar
3.6gFiber
1584mgSodium
104mgChol
19.8gSat Fat
780mgPotassium
62mgCalcium
4.8mgIron
2.3mcgVitamin B12
18mgVitamin C
Goes well with
Singha Lager
local
Thai Iced Tea
international
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince garlic, finely chop bruised lemongrass, and thinly slice chili; set aside separately.
2
Boil
Cook rice noodles in salted boiling water 4–5 minutes until pliable but firm, then drain and set aside.
3
Sear
Heat oil in a wok over high heat and sear beef 1–2 minutes, turning once, until browned but still pink inside; transfer to a plate.
4
Simmer
Bloom curry paste with garlic and lemongrass over medium heat 1 minute, then add coconut milk and fish sauce, simmering 6–8 minutes until glossy; return beef and add brown sugar and noodles, tossing gently over low heat until coated.
5
Plate
Transfer noodles and beef to a deep bowl, scatter Thai basil, cilantro, and chili on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 4 tbsp4 tbsp red curry paste
- 1 1/3 cup320ml coconut milk
- 3 oz86g dried rice noodles
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 22 fresh red chili
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- a small handful of Thai basil leaves
- 22 lime
- 4 tbsp4 tbsp cilantro
