Beef Thai Red Curry with Udon Noodles
SERVES: 4 DIFFICULTY: Easy
Noodles work wonders with curries of all colours
180g Hakubaku udon noodles
600g Sirlion steak(trimmed of fat & sliced 1cm thick)
90g Red Thai curry paste
400g Coconut milk
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
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.
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).