Coconut And Beef Curry With Noodles Recipes
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
- Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
- Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
- Cover and cook on Low until flavors combine, 6 to 10 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
COCONUT AND BEEF CURRY WITH NOODLES
Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Setbeef aside, reserving skillet.
- Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.
- Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.
- Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Servebeef curry over pasta.
COCONUT RED CURRY SAUCE AND NOODLES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
THAI COCONUT CURRY NOODLES
I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare.
Provided by Heydarl
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
- In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
- Stir in the noodles and snow peas and serve.
COCONUT CURRY NOODLE BOWL
This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family
Provided by Amanda Grant
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
- While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
- Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.
Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
COCONUT AND BEEF CURRY WITH NOODLES
Steps:
- Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer beef to a plate. Repeat with remaining tablespoon oil and beef.
- Add onion, bell peppers, and the water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
- Return beef and any accumulated juices to skillet; add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lime juice, and season with salt and pepper. Serve beef mixture over noodles.
More about "coconut and beef curry with noodles recipes"
SPICY COCONUT CURRY CHICKEN AND RICE NOODLES RECIPE ...
From kitchenswagger.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 424 per serving
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
- Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
THAI COCONUT CURRY BEEF NOODLE SOUP - THE MISSING LOKNESS
From themissinglokness.com
5/5 (1)Servings 2Cuisine ThaiCategory Dinner
- In a medium pot over medium heat, add 1 tablespoon vegetable oil. Add beef. Season with salt and pepper. Cook until mostly cooked through with a little pink. Transfer to a medium bowl and set aside. Wipe the pot dry with paper towel.
- In the same pot over medium heat, add 1 tablespoon vegetable oil. Add onion and bell pepper. Cook until soft, about 5 minutes. Stir in curry paste, garlic and ginger, and cook for 1 minute. Pour in chicken broth and coconut milk. Scrap off any browned bits from the bottom of the pot. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
- Meanwhile, bring a medium pot of water to a boil. Cook the rice noodles according to package directions. Drain and transfer the noodles into 2 serving bowls.
- Back to the broth. Add fish sauce and brown sugar. Cook for another 3 minutes. Add beef and kaffir lime leaves. Cook for 3 more minutes. Taste and adjust the seasoning. Remove from heat. Stir in green onions, cilantro and basil. Transfer to the serving bowls. Serve immediately. Squeeze in a couple drops of lime juice if desired.
THAI COCONUT BEEF & LIME NOODLES RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ThaiTotal Time 30 minsEstimated Reading Time 2 mins
- Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the capsicum. Destem the makrut lime leaves and very finely chop. Slice the lemon into wedges. Pick and thinly slice the mint leaves.
- Add the udon noodles to the saucepan of boiling water and cook until nearly tender, 5 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain and refresh under cold water.
- In a large frying pan, heat a small drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and capsicum and cook, tossing, until softened, 4-5 minutes.
- Add the makrut lime and mild Thai red curry paste to the frying pan and cook until fragrant, 1 minute. Add the coconut cream and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.
SLOW COOKER COCONUT BEEF WITH RICE NOODLES – SLOW COOK RECIPES
From womansday.com
Servings 4Total Time 7 hrs 15 minsEstimated Reading Time 2 minsCalories 491 per serving
- Add the beef and toss to coat. Cook, covered, until the meat easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
COCONUT CURRY BEEF NOODLES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 615 CaloriesCarbohydrate 79 gFat 17 g
COCONUT AND BEEF CURRY WITH NOODLES – MOVITA BEAUCOUP
From movitabeaucoup.com
User Interaction Count 3Estimated Reading Time 2 mins
CREAMY COCONUT CURRY NOODLES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 3Estimated Reading Time 1 min
CREAMETTE® - BEEF CURRY WITH NOODLES
From creamette.com
10 BEST THAI BEEF CURRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
10 BEST COCONUT BEEF MINCE CURRY RECIPES | YUMMLY
From yummly.com
BEEF SATAY CURRY | MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
4.5/5 (6)Total Time 30 minsCategory DinnerCalories 477 per serving
- Prepare Beef: Add thinly sliced beef strips, 1 teaspoon crushed garlic and 1 teaspoon chilli paste and mix together. Cover and set aside to marinate whilst the sauce is made.
- Saute Garlic, Ginger and Chilli Paste: Add 1 tablespoon each of crushed garlic, chilli paste and grated ginger to a pot on medium high heat and stir for a minute until fragrant.
- Make the Base of the Satay Curry Sauce: Add the peanut butter, curry paste, sweetener, soy, salt and lime juice. Stir for a minute to mix together so that a thick dark paste is formed.
- Add Coconut Milk and Finish Sauce: Drizzle in coconut milk a little bit at a time, stirring in continuously until all added and satay sauce is smooth and creamy. Cover and set aside.
BEEF COCONUT CURRY - NISH KITCHEN
From nishkitchen.com
Cuisine IndianTotal Time 1 hr 10 minsCategory Side DishesCalories 540 per serving
- Heat 1 tablespoon oil in a large frying pan over high heat. Fry beef 4-5 minutes (in batches if required), or until browned. Remove from pan. Set aside.
- Reduce heat to medium-high. Add 1 tablespoon oil to the pan. Add bay leaves and cinnamon stick. Saute, stirring, for one minute.
- Add ginger and garlic. Sauté, stirring, for a minute or until fragrant. Add curry powder. Sauté, stirring, for one minute.
BEEF SOBA NOODLES & SPINACH & COCONUT-CURRY VINAIGRETTE RECIPE
From myrecipes.com
3.5/5 (12)Total Time 35 minsServings 6Calories 319 per serving
- Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; drain well.
- Combine 1/4 teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
- Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well.
COCONUT CURRY NOODLE BOWLS RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (206)Calories 399 per servingCategory Dinner
- Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
- Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
- In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
MINCE CURRY - BEEF & COCONUT - A FAMILY FRIENDLY DINNER
From mykidslickthebowl.com
4.5/5 (254)Total Time 37 minsCategory Family Dinner IdeasCalories 468 per serving
COCONUT-CURRY SHRIMP AND NOODLES RECIPE | REAL SIMPLE
From realsimple.com
5/5 (27)Total Time 25 minsServings 4
- While noodles cook, thinly slice white parts of scallions. Cut green parts of scallions into 1-inch pieces. Set white and green parts aside separately.
- Heat oil in a large skillet over medium-high. Add ginger, garlic, and scallion whites and cook, stirring constantly, until fragrant, about 1 minute. Add curry paste and cook, stirring constantly, for 1 minute. Add coconut milk, broth, and salt; bring to a boil, stirring constantly. Reduce heat to a simmer; add shrimp and scallion greens. Simmer, stirring often, until shrimp are cooked through, 2 to 3 minutes.
- Divide noodles among bowls; ladle shrimp mixture evenly over top. Top with cilantro and serve with lime wedges.
BEEF THAI-LIKE CURRY WITH RICE NOODLES – THE RECIPE BLOGGER
From therecipeblogger.wordpress.com
Estimated Reading Time 3 mins
LAKSA (COCONUT CURRY NOODLE SOUP) - RECIPES ARE SIMPLE
From recipesaresimple.com
100% (453)Servings 4Cuisine Asian, Malaysian / Singapore / IndonesiaTotal Time 40 mins
CURRY BEEF NOODLES
From tfrecipes.com
PEANUT-COCONUT BEEF CURRY RECIPE | CALGARY CO-OP
From calgarycoop.com
COCONUT AND BEEF CURRY WITH NOODLES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
