Beef Thai Red Curry with Udon Noodles
SERVES: 4 DIFFICULTY: Easy
Noodles work wonders with curries of all colours
INGREDIENTS
180g Hakubaku udon noodles
600g Sirlion steak(trimmed of fat & sliced 1cm thick)
90g Red Thai curry paste
400g Coconut milk
1tbsp Honey
2.5cm piece Ginger(peeled & thickly sliced)
1 Lemon grass stalk(bashed)optional
100g Mange tout / snow peas (sliced diagonally)
3tbsp Fish sauce (Nam pla) or salt to taste
zest of lime
small handful Fresh coriander leaves
|Udon
METHOD
STEP ONE:NOODLES
Cook udon noodles according to packet instructions.
Drain and set aside.
STEP TWO:BEEF RED THAI CURRY
Heat oil, in a deep frying pan, over high heat.
Add the steak and curry paste, stirring to coat the beef.
Cook on all sides, for about a minute, until lightly golden but still pink in the middle.
Pour in the coconut milk and add all the remaining ingredients, except the coriander.
Bring to the boil and cook for a further two minutes, or until the mange tout is tender.
STEP THREE:SERVING
Remove the ginger and lemon grass.
Toss the curry with the noodles and transfer into a serving dish.
Top with coriander and serve with cooling condiments (such as cucumber slices or melon, if desired).
|product-recipe
