Red Beef Curry With Hokkien Noodles Recipes

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.

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.

Steps:

• Heat oil in a wok, add garlic, ginger, coriander roots, chilies, cumin and paprika and stir fry for 1-2 mins or until very aromatic.
• Add cocnut cram, lemon grass, lime rind and juice, bring to the boil.
• Add beef, simmer for 10mins.
• Add beans, bamboo shoots, fish sauce and basil. Simmer for 5 mins or until beans soften slightly.