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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Thai Red Curry Rice Noodles & Beef?
The preparation time for Thai Red Curry Rice Noodles & Beef with fresh coriander & coconut cream is between 15 and 25 minutes.
What is the total time required to make Thai Red Curry Rice Noodles & Beef with fresh coriander & coconut cream?
The total time required to make Thai Red Curry Rice Noodles & Beef with fresh coriander & coconut cream is between 20 and 25 minutes.
How many servings does Thai Red Curry Rice Noodles & Beef provide?
4 servings
What are the main ingredients in Thai Red Curry Rice Noodles & Beef?
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
What is the nutritional information of Thai Red Curry Rice Noodles & Beef?
Calories: 996, Carbs: 78 grams, Fat: grams, Protein: 38.4 grams, Sugar: 3.4 grams, Salt: 1472 grams
How do I prepare Thai Red Curry Rice Noodles & Beef?
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. 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. 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.
What should be prepared from my kitchen to make Thai Red Curry Rice Noodles & Beef?
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
How many calories does Thai Red Curry Rice Noodles & Beef have?
996 calories
How much fat content does Thai Red Curry Rice Noodles & Beef have?
grams
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