Thai Yellow Curry Beef Noodles

This is amazing. Jeff said it is one of the best things I have ever made. This recipe is from the Big Bowl Noodles and Rice Cookbook.









Thai Yellow Curry Beef Noodles

  • 1 lb. Chinese Egg Noodles
  • Peanut or vegetable oil
  • 12 oz. flank steak, sliced thinly across the grain into 2 inch lengths
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2/3 cup low sodium chicken stock
  • 2 teaspoons kosher salt
  • 8 teaspoons fish sauce
  • 2 tablespoons fresh lime juice
  • 3 teaspoons sugar
  • 4 tablespoons julienned fresh chile peppers (preferably fresnos)
  • 1/2 cup thinly sliced red onion
  • 30 snow or snap peas
  • 4 heaping tablespoons Yellow Curry Paste (recipe follows)
  • 1/2 cup chopped cilantro leaves
  • 1 cup coarsely ground unsalted peanuts

Bring water to boiling and cook the noodles until just beyond al dente. Drain, run under cold water, drain again and toss with 1 – 2 t. peanut oil. Set aside.

Mix the flank steak with the soy sauce, cornstarch and sesame oil. Mix the chicken stock with the salt and fish sauce. Mix the lime juice and sugar and whisk to blend; set the three mixtures aside.

Heat oil in a wok or large skillet to hot but not smoking. Add the beef and stir to separate the slices. Remove and drain when still pink in the center. Reserve the oil.

Wipe the wok clean and place on heat.  Add a little oil. Add the chiles, onions and snow peas and cook, tossing rapidly, until well coated with the oil. Shove the vegetables aside and add the curry paste. Stir the paste around briefly to release the flavor. Add the seasoned stock. Bring to a full-fledged boil and add the noodles.

Cook, stirring the noodles until mixed with the sauce and vegetables. Add the beef and toss briefly. Add the juice-sugar mixture and toss until everything is hot. Remove from the heat, stir in the cilantro, remove to a plate. Sprinkle with ground peanuts and serve.

Yellow Curry Paste

30 dried red chiles
1/4 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons black peppercorn
1 tablespoon powdered turmeric
3 tablespoon chopped fresh galangal
2 bunches coriander( roots & 1 inch of stems only)
15 garlic cloves
2/3 cup chopped shallots
3 stalks lemonsgrass (bottom 2 inches only)
3/4 cup peanut oil
1 tablespoon sea salt
3 tablespoon mam nem ground fish sauce
2 tablespoon fresh lemon juice

Over medium Heat in a small skillet, toast the dried chiles, coriander seeds, cumin seeds and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the turmeric to the spice mixture.

Put the galagal, coriander, garlic, shallots, lemongrass, and 1/4 cup of the peanut oil in a food processor and grind to a paste. Add the spice powder, salt, fish sauce, and lemon juice and continue to blend. Remove the paste to a bowl and stir in the remaining oil. Transfer to a jar and refrigerate. It will keep a week or so.


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