Thai Coconut Beef & Lime Noodles
with Crispy Shallots & Mint
Ingredients
1 packet
Coconut Cream
500 g
Beef Mince
2
Capsicum
1 packet
Udon Noodles
1 packet
Mint
1
Broccoli
1
Lime
Makrut Lime Leaves
1
Carrot
1 packet
Mild Thai Red Curry Paste
Cooking Steps
Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the red capsicum. Destem the kaffir lime leaves and very finely chop. Cut the lime into wedges. Pick and thinly slice the mint leaves.
Add the udon noodles to the saucepan of boiling water and cook until nearly tender, 5 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain and refresh under cold water.
In a large frying pan, heat a small drizzle of olive oil over a high heat. Once the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the capsicum and carrot and cook, tossing, until softened, 4-5 minutes.
Add the kaffir lime and mild Thai red curry paste and cook until fragrant, 1 minute. Add the coconut cream and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.
Add the drained noodles and broccoli to the pan and toss to coat. Cook until warmed through, 2 minutes.
Divide the Thai beef noodles between bowls and top with the mint. Squeeze over the juice from the lime wedges.
