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Before you jump to Beef noodle curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are certain that you need to have a healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already know that working out on a regular basis and following a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, however, that a number of specific foods are good for improving the health of your heart? If you would like to know which foods to eat to improve your heart health, go on reading.
Know that fish is one of the healthiest meats out there. You probably already know this because you’ve probably been told to see to it that you consume fish at least twice a week. This is especially true for people whose hearts are not in good shape. Fish is high in Omega 3s which are what helps process and turn unhealthy cholesterol into healthy energy. Try consuming fish a couple of times each week.
There are lots of foods that are great for your body. No doubt, the foods discussed in this article can help your body in many ways. They are especially good, though, for helping you keep your heart healthy. Try to introduce these heart-healthy foods into your diet regularly. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to beef noodle curry recipe. You can have beef noodle curry using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Beef noodle curry:
- Use 1 large shallot
- Prepare 1 clove garlic
- Prepare 1 cm3 fresh turmeric
- You need 1 tbsp Thai red curry paste
- Get 200 g creamed coconut
- Provide 1 tbsp honey
- Provide 1 tbsp fish sauce
- Provide 1 tsp soy sauce
- Get 600 ml chicken stock
- Use 4 kaffir lime leaves
- Take Vegetable oil
- Take 500 g fresh egg noodles
- Use 360 g thin cut steak
- Provide 2 tbsp chopped coriander
- Provide Chopped spring onion
Instructions to make Beef noodle curry:
- Blitz the shallots, garlic and turmeric in a blender or food processor until smooth.
- Add the red curry paste and stir to combine
- Put the creamed coconut in a wok over a medium heat and let it melt into a liquid. Once it has melted increase the temperature slightly and once it starts to bubble add the red curry paste mixture.
- Add the honey, fish sauce and soy sauce and bring the mixture to the boil.
- Add the chicken stock and kaffir lime leaves and simmer for about 15 mins
- To make the crispy noodles; pour vegetable oil (at least a third full) into a small saucepan and heat till it starts to spit
- Test the oil with a bit of bread. If the bread goes crispy in about 30 seconds it’s ready.
- Add a handful of noodles to the hot oil and leave in there until they look crisp and are starting to brown.
- Remove the noodles (carefully) from the oil and transfer to a plate with some kitchen roll on it to soak up the oil.
- Cook the rest of the noodles according to the pack instructions (if fresh they shouldn’t take more than a couple of minutes)
- Add the beef and coriander to the curry sauce and cook until the beef is to your desired colour. It shouldn’t take too long- you don’t want it to be really chewy!
- Serve by placing the boiled noodles in the bottom of the bowl, then layering the beef curry and topping with crispy noodles and chopped spring onions and any leftover coriander.
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