INGREDIENTS1 package of kway teow (flat rice noodle) or yellow egg noodles (I use yellow egg noodles here) 1 cup beef, cut into thin slices 1 hard-boiled egg, peeled and cut into quarters 1/2 cup ready-fried beancurd, sliced 1 tbsp roasted peanuts, coarsely crushed 1 shallot, finely sliced 1 garlic clove, minced 2 tsp Thai red curry paste half can of coconut milk 1/2 cup of stock 1 tsp curry powder 2 tbsp fish sauce 1 tsp sugar
METHOD(1) Marinate beef slices with 1 tsp cornstarch, 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame seed oil and 1 tsp rice wine. Set aside for 30 minutes. (2) Heat 1 tbsp of oil in a pan. Fry the sliced beancurd until slightly crispy. Drain and set aside. (3) Reheat the oil and fry shallots until golden brown and crispy. Remove and set aside. (4) In the same pan (add a little more oil if necessary), add the garlic and stir fry for a few seconds. Add the curry paste (turn down to medium heat), and cook for a few seconds. Add the coconut milk and heat through. (5) Add stock, curry powder, and seasoning. Bring to a boil. (6) Add beef slices and make sure that the meat is covered with curry. Boil for about 5 minutes, but do not overcooked the beef. (7) Have serving bowls ready. Blanch noodles in hot water, drain and set aside in the bowl. (8) Pour the curry soup with beef over the noodles. Arrange the eggs, beancurd, shallots and peanuts on top of noodle. (9) Serve hot!