My new thing is using curry pastes and a little stock or coconut cream to create the flavour and sauce. It’s so quick and easy and packs a huge flavour punch! You can make your own paste and freeze in portions or keep in the fridge if you plan on using it quickly, or just buy one. So many options to make your life tasty, healthy and easy.
When I make Thai Red Curry Paste I usually use this recipe and replace half the garlic with ginger and the shallots with spring onion so my fructose hating tummy makes less complaints. You can totally buy one though.
I’ve made this stir fry with egg noodles and with rice noodles. When I use rice noodles I use the ‘Bun” thickness ones as they hold up better when stir frying than vermicelli.
Feel free to change up the vegetables to your taste, I’ve got to say that there’s something really great about the green beans, the strips of beef and the curry flavour. I can’t get enough of it so I’d say the green beans are a non negotiable.
A little note on buying meat. I probably eat red meat, on average, once a fort night or less at home. This means that I can afford to buy lean, good quality meat and I make an effort to know where it’s from so I can make ethical choices. Eating it less is also better for my environmental conscience. I go through waves of not eating meat at home at all as well but I’m not in one of those waves right now – clearly! I probably eat chicken and fish once or twice a week at the moment too. I do try to make sure I only eat meat once a day when I am consuming it, and not for every meal. How often do you eat meat at home?
I got side tracked, back to how perfectly delicious this stir fry is. And easy, did I mention that the whole thing should be on the table within 20 minutes? Yeah it’s the perfect week night meal. You could also leave the beef out and have it vego and it would still be really yummy. Maybe use mushrooms in replace of the beef… oh I should do that, that would be amazing! But for now… I bring you super tasty beef noodles, enjoy!
300g steak (rump works well) cut into thin strips
2-3 Tbs Thai red curry paste
2 tsps coconut oil
1/3 cup spring onion
2 tsp finely chopped coriander root and stalk
2 cups green beans, trimmed
1 carrot, julienned
1 red capsicum, julienned
1 Tbs Thai red curry paste
3 Tbs coconut cream, could replace with a few Tbs stock or water
1 tsp soy sauce
250g rice or Singapore noodles
1/2 cup coriander leaves
1/3 cup spring onion
1 lime, quartered
Toss meat and 2-3 Tbs of red curry paste (more if you like a little heat) and set aside to marinade for at least 10 minutes while you prep the vegetables.
Soak or cook noodles according to instructions so that they are ready to stir fry.
Heat the coconut oil in the base of a wok or heavy based fry pan. Once hot add the beef and stir fry on high heat for a couple of minutes or until it has a little colour.
Add the vegetables to the pan along with the extra curry paste and soy sauce. Stir fry for 1-2 minutes. Add the noodles and coconut cream and stir fry for a further minute.
Serve with the extra spring onion and coriander scattered over the top and lime wedges on the side.