Red Beef Curry with Hokkien Noodles
Experience the bold flavors of Thailand with this Red Beef Curry with Hokkien Noodles, a vibrant fusion of tender beef, creamy coconut milk, and fragrant red curry paste. This recipe pairs the richness of a silky curry sauce with the perfect chew of fresh hokkien noodles, creating a dish that's both comforting and exciting. Packed with colorful vegetables like baby corn, red capsicum, and bok choy, it’s a wholesome one-pan meal that’s ready in just 40 minutes. Finished with fresh basil and a squeeze of lime, this dish delivers a balance of spicy, sweet, and savory flavors that will transport your taste buds straight to Southeast Asia. Perfect for weeknight dinners or a cozy dinner party, this red beef curry is an irresistible mix of texture, aroma, and flavor.
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Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 500 grams beef rump steak
- 400 milliliters coconut milk
- 250 milliliters chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 150 grams baby corn
- 1 large red capsicum (bell pepper)
- 2 bunches bok choy
- 450 grams fresh hokkien noodles
- 10 leaves fresh basil leaves
- 1 optional for serving lime wedge
Directions
Step 1
Thinly slice the beef rump steak into bite-sized strips and set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
Step 3
Reduce the heat to medium and add the remaining tablespoon of vegetable oil to the wok. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
Step 4
Pour in the coconut milk, chicken stock, fish sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle boil.
Step 5
Add the baby corn and sliced red capsicum to the wok, then simmer for 5 minutes until the vegetables begin to soften.
Step 6
Meanwhile, rinse the hokkien noodles under warm water to separate them. Drain and set aside.
Step 7
Add the bok choy to the wok and cook for another 2 minutes until it wilts slightly.
Step 8
Return the beef to the wok along with any juices that have collected and stir to combine.
Step 9
Gently add the hokkien noodles to the wok, tossing everything together until the noodles are coated in the curry sauce and heated through.
Step 10
Remove the wok from heat and scatter fresh basil leaves over the top.
Step 11
Serve hot, garnished with lime wedges if desired.
Nutrition Facts
| Serving size | (2756g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2622.9 |
| Total Fat 114.6g | 0% |
| Saturated Fat 36.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 415mg | 0% |
| Sodium 5477.5mg | 0% |
| Total Carbohydrate 219.5g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 63.5g | |
| Protein 179.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 836.5mg | 0% |
| Iron 28.3mg | 0% |
| Potassium 5677.0mg | 0% |
Source of Calories