Thai · Dinner
Northern Curry Noodles With Beef
Khao soi-style egg noodles in a coconut curry broth built on red curry paste and turmeric, simmered with tender braised beef chuck until deeply savoury. Topped with crisp fried noodles, pickled mustard greens, shallot and lime, this Chiang Mai specialty balances rich coconut broth against sharp, tangy garnishes.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
712Calories
38.4gProtein
41.8gFat
48.6gCarbs
9.3gSugar
4.6gFiber
1985mgSodium
124mgChol
24.9gSat Fat
870mgPotassium
95mgCalcium
5.8mgIron
2.4mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Cut beef chuck into chunks. Slice shallot and scallion thin. Chop pickled mustard greens and cilantro. Reserve a small handful of raw noodles for frying.
2
Bloom
Heat oil in a medium pot over medium heat. Stir in curry paste and turmeric for 1 minute until fragrant and oil separates.
3
Sear
Add beef to pot, stir over medium-high heat 3–4 minutes until browned on most sides.
4
Braise
Pour in coconut milk and stock. Stir in fish sauce and brown sugar. Bring to gentle bubble, cover, simmer 70–80 minutes over medium-low heat until beef shreds easily.
5
Fry
Heat oil in a small pan over medium-high heat. Fry reserved raw noodles 30–60 seconds until golden and crisp. Drain on paper towel.
6
Finish
Stir coconut cream into broth over low heat 1 minute until glossy and slightly thickened. Add cooked noodles.
7
Plate
Ladle noodles and broth into bowl. Top with crispy fried noodles, shallot, pickled mustard greens, scallion, cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 3 tbsp3 tbsp red curry paste
- 1 1/2 cup360ml coconut milk
- 1/2 cup120ml coconut cream
- 5 oz140g dried egg noodles
- 1 tsp1 tsp ground turmeric
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp vegetable oil for frying noodles
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp pickled mustard greens
- 2 tbsp2 tbsp cilantro
- 22 scallion
- 22 lime wedge
