Easy Creamy Beef Curry Recipe With Rice Noodles Is Thai Food Fast (30 Minutes) by Ann Marie G. Halstead
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This easy beef curry and rice noodles recipe is what curry dreams are made of. I've become a more adventurous cook lately, and have discovered my love for curry recipes. This easy creamy beef curry recipe with rice noodles is so quick to make and is a flavor explosion in your bowl! This is a delicious high-protein dinner my family looks forward to.
You will need a trip down the Asian aisle of your grocery store for this dinner recipe. If you live close to an Asian market, I'm jealous! Here is your gluten-free shopping list for this Thai recipe for beef curry: steak (ribeye, sirloin, flank, etc.), vegetable oil, red curry paste, fresh ginger (check out the health benefits of ginger), lemongrass, chicken broth, coconut milk, brown sugar, onion, red bell pepper, rice noodles (rice noodles are gluten-free) and cornstarch.
Never cooked with lemongrass? Lemongrass is a perennial native to Asia. Lemongrass has a strong citrus flavor. The grass is used in many Asian dishes, like curries. The white inside is tender while the outer stalk is tough. The leaves are often used in teas and insect repellants. What a combination, right? 
You can add more chicken broth, coconut milk and red curry paste to make this beef recipe just right for you. Serve the creamy beef curry for dinner with your favorite Asian side dishes.
Cuisine: Thai / Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 2 tablespoons vegetable oil (divided)
- 3 tablespoons red curry paste
- 1 tablespoon minced fresh ginger
- 2 stalks lemongrass, cut into pieces
- 3 cups chicken broth
- 28 ounces (2 cans) coconut milk
- 2 tablespoons brown sugar
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 8 ounces rice noodles
- 1 - 1 1/2 pounds sirloin, ribeye or flank steak, cut into thin slices (or your favorite steak)
- 2 tablespoons cornstarch
Here's how to make it:
- Heat 1 tablespoon of vegetable oil in a dutch oven. Add the curry paste, ginger and lemongrass. Cook for 3 minutes.
- Add the chicken broth, coconut milk and brown sugar. Stir to dissolve the sugar. Reduce heat to low and simmer for about 15 minutes.
- Remove the lemongrass. Add the onion, red bell pepper and rice noodles. Cover and cook about 6 to 7 minutes.
- Season the beef slices with salt and pepper and dust with the cornstarch. Heat the remaining 1 tablespoon oil in a skillet on high heat. Add the beef in a single layer and cook until browned on both sides.
- Add the beef to the noodles and cook about 2 minutes. Serve. Store the curry in an airtight container in the fridge. I like to reheat it in the microwave.
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