Burmese Beef Curry with Vermicelli Rice Noodles

By á-25087

Adapted recipe by Leitesculinaria
Original recipe by Ching-He Huang
from China Modern

Ingredients

• For the paste
• 4 garlic cloves, crushed and finely chopped
• 1 tablespoon freshly grated ginger
• 2 red chiles, seeded and chopped
• 1 large onion, peeled and chopped
• 1 teaspoon turmeric
• 1 handful chopped fresh cilantro
• 1 handful chopped Thai basil leaves
• For the beef
• 2 tablespoons peanut oil
• 2 shallots, peeled and chopped
• 1 tablespoon shrimp paste
• 12 1/2 ounce sirloin steak, cubed
• 1 1/4 cups coconut milk
• 1 lemongrass stalk, chopped
• 1/2 teaspoon brown sugar
• 1 tablespoon ground coriander
• 2 tablespoons fish sauce (nam pla)

Preparation

Step 1

Make the paste:

Blend all the paste ingredients together.

Make the beef:

Heat a wok over high heat, add the oil and stir fry the shallots with the shrimp paste for less than 1 minute. Add the paste ingredients and stir fry for 1 minute. Add the steak and stir fry for 2 minutes until browned on all sides.

Stir in the coconut milk. (For a thinner sauce, you could also add a little chicken stock at this stage. For a creamier curry, you could add some coconut cream.) Add the lemongrass, the brown sugar, ground coriander and fish sauce. Bring to the boil and sprinkle with a handful of chopped fresh cilantro and Thai basil leaves.

Bring a large pan of water to the boil and cook the vermicelli rice noodles according to the packet instructions, drain and place in 2 serving bowls. Ladle curry over the noodles and serve immediately.