Coconut Curry Noodles with Crispy Beef

About This Recipe

Crispy Thai basil beef crumbles with noodles cooked in a Thai yellow curry and coconut sauce.

Ingredients

• 16 oz (1 lb) Extra lean ground beef (or chicken/turkey)
• 2 tbsp Coconut aminos
• 1 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tbsp Honey
• 15-20 leaves (1/2 oz) Thai basil leaves
• 13.5 oz can Light coconut milk
• 1 cup Bone broth (beef or chicken)
• 3 tbsp (54g) Thai yellow curry paste
• 4 cloves/cubes Garlic (frozen cubes or fresh)
• 2 tsp Ginger (frozen cubes or fresh)
• 6 oz Wheat noodles (Sun Chi sliced or instant)

Instructions

1. Make broth: Add curry paste, garlic, ginger, coconut milk, broth to 4-qt saucepan. Whisk smooth, bring to boil.
2. Add noodles, cook 4-5 min until al dente.
3. Meanwhile, make beef: Heat pan over medium-high with spray/oil. Add beef, brown 3-4 min one side, break apart, fully cook.
4. Add coconut aminos, oyster sauce, fish sauce, honey, basil to beef. Stir until caramelizes, 1-2 min.
5. Add 2/3 of beef to noodles, stir. Plate, top with remaining beef, cilantro, green onion, lime, chili crisp.