Spicy Coconut Curry Noodles with Crispy Ground Beef
Directions
- 1Blanch the bok choy in salted boiling water and set aside.
- 2Add oil to a pan and add ground beef, smashing it down to get a nice crust. Season with salt and pepper.
- 3Add spices (cumin, turmeric, coriander) and a bit of oil to the ground beef to help it get crispy.
- 4Add fish oil and soy sauce to the ground beef, stir together, and remove from the pan.
- 5In the same pan, sauté green onion whites, garlic, and grated ginger.
- 6Add tomato paste and red curry paste, let them caramelize a bit, then stir with the rest.
- 7Add a touch more fish oil and your spices to bloom a bit.
- 8Pour in a can of coconut milk and whisk to get everything blended and smooth.
- 9Add a splash of chicken broth to thin out the sauce.
- 10Boil the ramen noodles until cooked.
- 11Add the cooked noodles directly into the sauce.
- 12Add the crispy ground beef and lime juice to the noodles and sauce, then mix.
- 13Serve the noodles with the blanched bok choy, garnished with green onion tops, chili oil, and sesame seeds.
Ingredients
- 1 tbsp Oil
- 1 inch piece Fresh ginger
- 3 Garlic cloves
- 2 Green onions, whites and greens separated
- 1 tbsp Tomato paste
- 1 tsp Red curry paste
- 1 tsp Fish sauce
- 1 tsp Ground cumin
- 0.5 tsp Ground turmeric
- 0.5 tsp Ground coriander
- 1 can Coconut milk
- 0.25 cup Chicken broth
- 0.5 Lime juice
- 2 packets Ramen noodles
- 0.5 lb Ground beef
- Salt and pepper
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.25 tsp Ground turmeric
- splash Soy sauce
- splash Fish sauce
- 2 Baby bok choy, trimmed and halved
- Salt
- Green onion tops, sliced
- drizzle Chili oil
- Sesame seeds
Equipment
PotPanTongsSpatulaWhiskMicroplane grater
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