RED CURRY BEEF NOODLES
If you love Thai takeout, you are going to love these red curry beef noodles which are so much better!
Provided by jenny goycochea
Categories dinner
Number Of Ingredients 18
Steps:
- In a large dutch oven or pot, heat 1 tablespoon of neutral oil over medium heat. Add the curry paste, ginger and lemongrass and cook for 2-3 minutes while stirring, until the curry paste is fragrant. Add 3 cups of the chicken broth and bring to a simmer. Stir so that all of the curry paste is dissolved and there are no lumps. Add coconut milk, palm sugar (or brown sugar) and kaffir lime leaves. Stir until the palm sugar has dissolved and reduce the heat to low. Simmer for 15 minutes uncovered. After 15 minutes, use a slotted spoon to remove the ginger, lemongrass and lime leaves and discard. Add onions, peppers and noodles, stir and cover for 8 minutes.
- While the sauce is simmering, prepare the beef. Toss the sliced beef in a small bowl with cornstarch and a sprinkling of salt and pepper. In a nonstick skillet, heat the remaining oil over medium high. Add the beef to the pan in a single layer and brown on both sides. Stir the beef into the noodles and add the bok choy and cover for 2 more minutes. In the pan you cooked the beef in, add the eggplant and brown. Add the cooked eggplant, bamboo shoots and thai basil to the pasta and stir until combined. Season to taste with salt and pepper. If the sauce is a little thick, add some more chicken stock or coconut milk at the end.
SPICY THAI RED BEEF CURRY
Steps:
- For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
- For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.
RED BEEF CURRY WITH HOKKIEN NOODLES
Make and share this Red Beef Curry with Hokkien Noodles recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed.
- Transfer to a bowl.
- Reduce the heat to medium and add the remaining oil.
- Add the onion and curry paste and cook for a further 2 minutes or until aromatic.
- Add the capsicum, coconut milk and water.
- Bring to the boil, then reduce the heat and simmer for about 3 minutes.
- Add the bok choy and cook for about 2-3 minutes or until just tender.
- Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly.
- Drain.
- Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry.
- Toss to combine and heat through.
- Serve at once.
RED CURRY NOODLES
Thai-inspired red curry broth over rice noodles. A quick and savory main dish.
Provided by The Angerers
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Place rice noodles in a bowl of cold water to soak.
- Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
- Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
- Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 62.4 g, Fat 25.1 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1481.3 mg, Sugar 5.8 g
COCONUT AND BEEF CURRY WITH NOODLES
Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Setbeef aside, reserving skillet.
- Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.
- Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.
- Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Servebeef curry over pasta.
RED THAI BEEF CURRY
Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.
Provided by The Flying Chef
Categories Curries
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
- Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
- Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
- Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
- Serve with Thai fragrant rice such as Jasmine.
RED CURRY NOODLE BOWLS WITH STEAK AND CABBAGE
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet spots for an early spring 30-minute meal.
Provided by Anna Stockwell
Categories Wheat/Gluten-Free Curry Cabbage Steak Beef Coconut Mint Ginger Chile Pepper Quick & Easy
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
- Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4-5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
- Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
- Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.
THAI RED CURRY NOODLES WITH VEGETABLES
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Provided by Melissa Clark
Categories dinner, curries, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
- In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
- Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
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- Thinly slice the steaks. Pour the chili oil and soy sauce over the sliced steak, making sure to mix the marinade throughout the meat. Cover and let the meat marinate for at least two hours in the refrigerator (the longer the better).
- Add all of the sauce ingredients into a blender. (I use my nutri-bullet). Blend the ingredients until smooth. Set aside.
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