Nani's Rich Curry Beef Noodle Bowl
A warm and comforting bowl of noodles in a fragrant, spicy curry broth topped with savory ground beef.
recipesbynani.comThis curry broth has been a staple in my kitchen whenever I need something deeply satisfying. The combination of tender noodles and savory ground beef creates a meal that feels like a big hug in a bowl.
My biggest tip for this recipe is to make sure you brown your ground beef really well before adding the liquids. That extra color adds so much depth to the final flavor of the broth.
🧺 Ingredients
- 1 pound ground beef
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can full fat coconut milk
- 8 ounces rice noodles
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, cut into wedges
- Fresh cilantro for garnish
- Sliced green onions for garnish
👩🍳Instructions
- 1
Cook the rice noodles according to the package directions, then drain them and set them aside.
- 2
Heat the oil in a large pot over medium heat and add the ground beef.
- 3
Cook the beef until it is nicely browned, breaking it up with a spoon as you go.
- 4
Stir in the curry paste, ginger, and garlic, and cook for about one minute until everything smells fragrant.
- 5
Pour in the broth and the coconut milk, then stir in the fish sauce and brown sugar.
- 6
Bring the mixture to a gentle simmer and let it cook for about ten minutes to let the flavors meld together.
- 7
Divide the cooked noodles into bowls and ladle the hot curry broth and beef mixture over the top.
- 8
Serve immediately with a squeeze of fresh lime juice and a sprinkle of cilantro and green onions.
💡 Tips
Store any leftover broth and noodles separately in the fridge so the noodles do not soak up all the liquid. This soup keeps well for up to three days. You can also add crispy fried onions on top for a nice bit of extra crunch.
Made this recipe? Let us know how it went.
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