- 1 piece beef rib fillet steak sliced thinly
- 1/2 brown onion sliced Asian style
- 1 small head broccali
- 1/2 jar of Valcom Authentic Thai Red curry paste
- 1 tablespoon peanut, coconut or sunflower oil
- 1 x 400g tin coconut cream
- 1/2 packet of flat rice noodles
- 1 litre water
- 1/3 cup of shaved coconut - toasted
- Remove fat and gristle from beef and slice steak thinly.
- Peel onion and cut in half. Slice onion thinly Asian style (from tip to root ).
- Put beef and onion into a glass bowl and add 1/2 jar of Valcom Thai red curry paste. Mix paste through beef and onion thoroughly and leave it to sit until needed. (This can be done ahead of time to let the flavours absorb for longer if desired)
- Turn on grill and heat. While waiting, wash and cut broccali into small florets. Set aside.
- When grill is hot, toast shaved coconut. Watch very carefully to prevent burning. When toasted lightly, set aside.
- Bring water to the boil in a saucepan. While it is coming to the boil, complete step 7. When water is boiling, add rice noodles and boil for 5 - 10 minutes until cooked. Test with a knife and when cooked, wash with cold water to stop the cooking process. Set aside.
- Heat wok or frypan and add oil. When oil is hot add beef and onion and brown in small batches (this is necessary to seal the meat so it will not leak liquid). When browned remove and set aside.
- When all the meat is browned, add it back into the pan, add the broccali and the coconut cream. Mix and simmer for 10 minutes.
- When brocalli is cooked and sauce has thickened slightly, divide rice noodles between two large bowls and reheat in the microwave for 1- 2 minutes each.
- Pour Thai red beef and broccali curry over the top of the rice noodles and spinkle with toasted coconut.
- Variations: Any vegetables can be used instead of the broccali.To speed the recipe further, the broccali can be blanched while the beef is being browned.
Brands and product used
- Valcom - Curry Paste Red