Tender rice noodles tossed in a sweet and savory red curry and coconut sauce, all topped with juicy tender steak, red cabbage, and cilantro for the perfect 30 minute meal.
I really really love curry. Red curry, yellow curry, green curry, yes yes yes to ALL the curries. And I love making curry dishes at home because I can tweak them to be exactly how sweet, savory, or spicy I like them. This red curry dish is the perfect balance of all of those things. A little sweet, a little salty, a little spicy.
And STEAK. Enough said.
Just joshin’, not the end. But not joshing on the salt. I feel like salt is really what brings curry to life. I added 1 teaspoon of salt to the ingredient list for this recipe but I made sure to put “or to taste”. What does that mean exactly? It means you should probably start with half of that amount, give it a taste, and keep adding until you get just the right flavor. For me this was about 1 teaspoon.
And if you’re wondering what “just the right flavor” means it’s this: the flavor that make you say mmmmmm, perfect. When it tastes good to you, that’s the right amount of salt and the “right” flavor.
Also, if you haven’t done much with rice noodles, just know that they soften up a lot faster than traditional wheat noodles so do not leave them boiling for 7-10 minutes like you would spaghetti or fettuccine. They really only need 2-3 minutes in there to soften up. After that they might start falling a part so just throw them in boiling water for a couple of minutes. You can also let them soak in non-boiling warm water for about 20 minutes before you start the recipe if you want instead of boiling them. Up to you.
Okay now that you are fully briefed on the ins and outs of this recipe, pleeeeeease put my super long lecture to use by actually making these thai curry steak noodle bowls. Seriously crazy crazy yummy. And the whole recipe will take you 30 minutes or less, start to finish. Ya can’t beat that you guys!
- 8-12 ounces flat rice noodles
- 12 ounces top sirloin steak, thinly sliced
- ½ cup water
- 1 13-ounce can coconut milk
- 3 tablespoons red curry paste
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- juice of 1 lime
- 1½ cups thinly sliced red cabbage
- chopped cilantro, for topping
- Place noodles in a large pot, cover with water, and bring to a boil over medium-high heat. Boil for 2-4 minutes, just until tender (rice noodles will get soft faster than traditional wheat noodles). Drain and set aside.
- Drizzle a large skillet with oil (about 1 tablespoon). Sauté steak and cabbage for 5-6 minutes until steak is cooked through and cabbage is tender. Transfer to a plate.
- Add water, coconut milk, and red curry paste to the skillet (no need to clean it out first) and stir to combine. Add sugar, salt, and lime juice and allow to simmer for 5-10 minutes.
- Divide noodles between four bowls. Top with curry sauce, then steak and cabbage. Sprinkle with chopped cilantro and additional lime wedges if desired and serve.
recipe adapted from cooking light magazine. 0