Chiang Mai Beef Noodles

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A hearty soup.

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Steps

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Heat the oil in a large wok and stir-fry the onion and garlic for 1 minute.

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Add the curry powder , curry paste and 2 tablespoons of coconut milk.

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Stir-fry for another minute.

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Add beef and turn up the heat and stir-fry until brown , about 5 minutes.

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Add the remaining coconut milk and simmer for 30 minutes.

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Add the fish sauce , palm sugar and lime juice and simmer for a further 10 minutes.

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Blanch the noodles in boiling water and divide between the serving bowls.

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Pour over the curry mixture and garnish with the green onions , coriander leaves and lime wedges.

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Ingredients

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vegetable oil, red onion, garlic cloves, curry powder, red curry paste, coconut milk, beef, fish sauce, palm sugar, lime juice, thin egg noodles, green onions, coriander leaves, lime wedge