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.
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