Beef noodle curry. This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. You could omit the noodles and serve with boiled rice.

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Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beef noodle curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Beef noodle curry is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. Beef noodle curry is something that I have loved my entire life. They're fine and they look wonderful.

This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. You could omit the noodles and serve with boiled rice.

To begin with this recipe, we must first prepare a few components. You can have beef noodle curry using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Beef noodle curry:

{Make ready 1 of large shallot.
{Prepare 1 clove of garlic.
{Get 1 of cm3 fresh turmeric.
{Make ready 1 tbsp of Thai red curry paste.
{Prepare 200 g of creamed coconut.
{Take 1 tbsp of honey.
{Prepare 1 tbsp of fish sauce.
{Take 1 tsp of soy sauce.
{Make ready 600 ml of chicken stock.
{Make ready 4 of kaffir lime leaves.
{Get of Vegetable oil.
{Make ready 500 g of fresh egg noodles.
{Prepare 360 g of thin cut steak.
{Take 2 tbsp of chopped coriander.
{Prepare of Chopped spring onion.

Thick chewy udon noodles soaked in a rich, fragrant curry sauce. This Curry Udon will satisfy your noodles craving in an instant! It's simple enough to throw together on a busy weeknight. This clean eating Beef Satay Curry Noodle dinner has tender pieces of flavoursome meat covered in rich peanut sauce with lightly stirfried vegetables and silky noodles.

Instructions to make Beef noodle curry:

Blitz the shallots, garlic and turmeric in a blender or food processor until smooth..
Add the red curry paste and stir to combine.
Put the creamed coconut in a wok over a medium heat and let it melt into a liquid. Once it has melted increase the temperature slightly and once it starts to bubble add the red curry paste mixture..
Add the honey, fish sauce and soy sauce and bring the mixture to the boil..
Add the chicken stock and kaffir lime leaves and simmer for about 15 mins.
To make the crispy noodles; pour vegetable oil (at least a third full) into a small saucepan and heat till it starts to spit.
Test the oil with a bit of bread. If the bread goes crispy in about 30 seconds it’s ready..
Add a handful of noodles to the hot oil and leave in there until they look crisp and are starting to brown..
Remove the noodles (carefully) from the oil and transfer to a plate with some kitchen roll on it to soak up the oil..
Cook the rest of the noodles according to the pack instructions (if fresh they shouldn’t take more than a couple of minutes).
Add the beef and coriander to the curry sauce and cook until the beef is to your desired colour. It shouldn’t take too long- you don’t want it to be really chewy!.
Serve by placing the boiled noodles in the bottom of the bowl, then layering the beef curry and topping with crispy noodles and chopped spring onions and any leftover coriander..

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