On a cold and rainy night there are few things that are more comforting to me than Thai food. I’ve been missing my favorite take out spot in San Diego lately and making these red curry beef noodles reminded me of home. I used to love getting any of their noodle dishes with a side of curry sauce and mixing it all together. I have yet to find a place in San Antonio that I love as much so I wanted to recreate one of my favorite comfort food meals. A quick trip to my favorite local asian market yielded all the things I needed: curry paste, rice noodles, lemongrass, ginger, kaffir lime leaves, thai basil and coconut milk.
This dish is amazing with just veggies, but I wanted some extra heartiness so I had to go with beef! I picked a coulotte cut (also known as the top sirloin cap and picanha cut) because it’s got great flavor, it’s tender, not too fatty and has a great price point. This is specifically a great cut for stir fry because it’s tender enough to not require a long cooking period. A quick fry to add some flavor and then into the sauce for a few minutes.
The whole recipe came together in about 30 minutes and was just what I was looking for. This was also my recipe of the week that I made start to finish on my instagram stories! If you want a visual tutorial, you can check the recipe out here. If you love thai food as much as I do, this recipe is a must make! I threw in my favorite veggies, but you can choose whatever veggies you like! This recipe is really fun and adaptable and great for cleaning out the fridge when you have meat and veggies you need to use up. You could also substitute chicken, pork or even tofu in this recipe and it would be equally delicious. Happy cooking!