Thai beef and noodle curry

Thai beef and noodle curry

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Course Main Course
Cuisine Asian, curry, thai
Servings 4


  • 2 tbsp sunflower oil
  • 200 g striploin thinly sliced
  • 1 onion sliced
  • 1 red pepper sliced
  • 1 carrot sliced
  • 1 garlic clove sliced
  • 1 cm fresh ginger chopped
  • 2 tsp red curry paste or other paste. we used Thai Gold brand.
  • ½ lime juice
  • 200 g Udon noodles or other
  • 2 tbsp coriander leaves chopped


  • Cook the Udon noodles in a saucepan of simmering salted water and keep aside until needed.
  • Preheat a saucepan over medium high heat.
  • Drizzle some oil and add the beef. Cook for 2 minutes until coloured. Add the chopped and sliced vegetables except the lime.
  • Stir fry for 2-3 minutes over high heat, stirring once or twice to ensure all the vegetables are stir-frying.
  • Add the curry paste and again toss to coat all the vegetables.
  • Add the tin of coconut milk and place a lid over the pan. Cook for a further 5 minutes until the vegetables starts to just soften.
  • Turn off the heat and add the Udon noodles. Stir to coat the noodles in the sauce and serve immediately with a squeeze of lime and a sprinkle of coriander leaves.
Keyword Beef, curry, thai

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