Few things can compete with an aromatic, balanced, & flavourful Thai curry. Exactly like this one, Chef! Coconut cream infused with Spice & All Things Nice Thai Red Curry Paste, soy sauce, vinegar, & sesame oil is soaked up by browned mince. Served on flat rice noodles and garnished with chilli & fresh coriander.
Thai Red Curry Rice Noodles & Beef
Thai Red Curry Rice Noodles & Beef
with fresh coriander & coconut cream
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apple Cider Vinegar
- Beef
- Coconut Cream
- Dried Chilli Flakes
- Flat Rice Noodles
- Free-Range Beef Mince
- Fresh Coriander
- Garlic Powder
- Low-Sodium Soy Sauce
- Sesame Oil
- Spice & All Things Nice Thai Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TASTY THAI FLAVOURS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince, working quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the curry paste and the garlic powder. Fry until fragrant, 1-2 minutes. Add the coconut cream, the soy sauce, the vinegar (to taste), the sesame oil, 50ml of water, and a sweetener (to taste). Simmer until saucy and heated through, 4-5 minutes. If too thick, loosen with an extra splash of water. In the final minute, mix in the rinsed spinach, and season.
AROMATIC & AMAZING DINNER
Bowl up the noodles, top with the Thai beef curry. Scatter over the chilli flakes (to taste) and garnish with the chopped coriander.
Flat Rice Noodles - 75g
Free-range Beef Mince - 150g
Spice & All Things Nice Thai Red Curry Paste - 20ml
Garlic Powder - 10ml
Coconut Cream - 100ml
Low Sodium Soy Sauce - 10ml
Apple Cider Vinegar - 10ml
Sesame Oil - 10ml
Spinach - 40g
Dried Chilli Flakes - 5ml
Fresh Coriander - 3g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TASTY THAI FLAVOURS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the curry paste and the garlic powder. Fry until fragrant, 1-2 minutes. Add the coconut cream, the soy sauce, the vinegar (to taste), the sesame oil, 100ml of water, and a sweetener (to taste). Simmer until saucy and heated through, 4-5 minutes. If too thick, loosen with an extra splash of water. In the final minute, mix in the rinsed spinach, and season.
AROMATIC & AMAZING DINNER
Bowl up the noodles, top with the Thai beef curry. Scatter over the chilli flakes (to taste) and garnish with the chopped coriander.
Flat Rice Noodles - 150g
Free-range Beef Mince - 300g
Spice & All Things Nice Thai Red Curry Paste - 40ml
Garlic Powder - 20ml
Coconut Cream - 200ml
Low Sodium Soy Sauce - 20ml
Apple Cider Vinegar - 20ml
Sesame Oil - 20ml
Spinach - 80g
Dried Chilli Flakes - 10ml
Fresh Coriander - 5g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TASTY THAI FLAVOURS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the curry paste and the garlic powder. Fry until fragrant, 1-2 minutes. Add the coconut cream, the soy sauce, the vinegar (to taste), the sesame oil, 150ml of water, and a sweetener (to taste). Simmer until saucy and heated through, 5-6 minutes. If too thick, loosen with an extra splash of water. In the final minute, mix in the rinsed spinach, and season.
AROMATIC & AMAZING DINNER
Bowl up the noodles, top with the Thai beef curry. Scatter over the chilli flakes (to taste) and garnish with the chopped coriander.
Flat Rice Noodles - 225g
Free-range Beef Mince - 450g
Spice & All Things Nice Thai Red Curry Paste - 60ml
Garlic Powder - 30ml
Coconut Cream - 300ml
Low Sodium Soy Sauce - 30ml
Apple Cider Vinegar - 30ml
Sesame Oil - 30ml
Spinach - 120g
Dried Chilli Flakes - 15ml
Fresh Coriander - 8g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TASTY THAI FLAVOURS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince, working quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the curry paste and the garlic powder. Fry until fragrant, 1-2 minutes. Add the coconut cream, the soy sauce, the vinegar (to taste), the sesame oil, 200ml of water, and a sweetener (to taste). Simmer until saucy and heated through, 5-6 minutes. If too thick, loosen with an extra splash of water. In the final minute, mix in the rinsed spinach, and season.
AROMATIC & AMAZING DINNER
Bowl up the noodles, top with the Thai beef curry. Scatter over the chilli flakes (to taste) and garnish with the chopped coriander.
Flat Rice Noodles - 300g
Free-range Beef Mince - 600g
Spice & All Things Nice Thai Red Curry Paste - 80ml
Garlic Powder - 40ml
Coconut Cream - 400ml
Low Sodium Soy Sauce - 40ml
Apple Cider Vinegar - 40ml
Sesame Oil - 40ml
Spinach - 160g
Dried Chilli Flakes - 20ml
Fresh Coriander - 10g
Woolies Products in this dish
