2 tablespoons vegetable oil
1 red onion, diced
3 garlic cloves, finely chopped
2 tablespoons curry powder
1 tablespoon red curry paste
4 cups coconut milk
500 g beef, cut into 2.5cm strips 1/4 cup fish sauce
2 tablespoons palm sugar
1 tablespoon lime juice
200 g fresh thin egg noodles
2 green onions, finely chopped
2 tablespoons coriander leaves
lime wedge, to serve
Sauté and mix the onion and garlic in oil in sauté pan for 60 seconds.
Take the two tbsp coconut milk, curry paste, curry powder and add them.
Sauté and mix for next 60 seconds.
Add the rest of coconut milk and allow to simmer for 1/2 hour.
Take the fish sauce, palm sugar, lime juice and add them.
Allow to simmer for next TEN min.
After this, take noodles and blanch them in boiling water and distribute into bowls.
After this, pour over curry mixture and use the green onions, coriander leaves and lime wedges as garnishes.