Coconut Curry Noodles with Basil Beef

Instructions

1. 1

   Use 95%-lean ground beef and plain dried wheat noodles with a packet cooking time of 6–8 minutes. Peel and mince the garlic, peel and finely grate the ginger, and tear the basil leaves. Mix the soy sauce, oyster sauce, fish sauce and honey in a small bowl.

2. 2

   Heat 2 teaspoons of the oil in a 30 cm skillet over medium-high heat for 1 minute. Add the beef, press it into an even layer and leave undisturbed for 3 minutes to brown underneath. Break it into small clumps and cook for another 3–4 minutes, until several thick clumps register at least 71°C/160°F on a food thermometer. Wash hands after handling raw beef and clean any contaminated utensils and surfaces before handling other ingredients.

3. 3

   While the beef browns, heat the remaining 1 teaspoon oil in a wide 4-liter saucepan over medium heat. Stir in the curry paste, garlic and ginger for 1 minute. Gradually whisk in the coconut milk and chicken stock, then increase to medium-high heat and bring to a gentle simmer, about 5–6 minutes.

4. 4

   Add the dry noodles to the simmering curry, easing them beneath the liquid as they soften. Reduce the heat to maintain a gentle simmer and cook uncovered for 6–8 minutes, stirring frequently to separate the noodles and prevent sticking, until tender. Keep all the curry liquid in the pan.

5. 5

   While the noodles simmer, stir the prepared sauce and 10 g of the basil into the cooked beef. Cook over medium-high heat for 1–2 minutes, stirring, until the beef is glossy and the sauce lightly coats it. Turn off the heat.

6. 6

   Fold half the glazed beef into the noodles. Divide the noodles and curry sauce between four bowls, then spoon over the remaining beef and finish with the remaining 5 g basil. Serve immediately.