Login to Save Like

Ingredients

• 3 tbsp sunflower oil
• 1 shallots, thinly sliced
• 1 tbsp flour
• 4 cloves garlic, thinly sliced
• 1 bird's eye chilli, thinly sliced

• 500 ml coconut cream
• 700 ml beef stock
• 2 tbsp light soy sauce
• 2 thai lime leaves
• 1-2 tsp Thai fish sauce, (nam pla)
• 1-2 tsp palm sugar or soft brown sugar
• 2 tbsp Massaman curry paste
• 1 tbsp sunflower oil
• 300-400 g rump of beef, thinly sliced
• 500 g ho fun noodles, or other thick rice noodles, cooked according to packet instructions

• handfuls roasted, salted peanuts, roughly chopped
• 100 g bean sprouts
• 4 tbsp chopped coriander
• 1-2 lime, halved

Description

This Rich And Spicy Coconut Curry From Matt Tebbutt Uses Inexpensive Beef Rump And Rice Noodles To Fill You Up For Less

UK TV