Thai Yellow Curry Noodles with Beef
The typical sauces used to flavor Thai foods take their names from the color of the main ingredient. In this yellow curry paste, the fresh turmeric, a member of the ginger family, turns the paste a bright yellow. The small dried red chilies give this dish its heat; you may with to start with 8 to 12, using as many as 15 to 18 if you enjoy an extremely spicy dish.
Ingredients
- Yellow Curry Paste (makes 1 cup)
- Dried Red Thai Chilies - 12 to 15 small, (available at Asian markets)
- Coriander seeds - 1-1/2 tablespoons
- Cumin Seeds - 1/2 tablespoon, or 2 teaspoons ground cumin
- Black peppercorns - 3/4 teaspoon
- Fresh Turmeric - 1 tablespoon, minced, or 2 teaspoons ground turmeric
- Fresh Galangal - 1 tablespoon, chopped, peeled (similar to ginger root)
- Cilantro - roots and 1 inch of stems from 1/2 bunch cilantro, or 1-1/2 cups cilantro leaves
- Garlic Cloves - 6, peeled
- Shallots - 1/4 cup, chopped
- Fresh Lemongrass Stalk - bulb of 1/2 large, chopped
- Peanut Oil - 4 tablespoons
- Salt - 1 teaspoon
- Fish Sauce or Shrimp Sauce - 1 tablespoon, ground
- Fresh lime juice - 1 tablespoon
- Yellow Curry Paste (Makes 1 cup)
- Dried Red Thai Chilies - 12 to 15 small (available at Asian markets)
- Coriander seeds - 1-1/2 tablespoons
- Cumin Seeds - 1/2 tablespoon, or 2 teaspoons ground cumin
- Black peppercorns - 3/4 teaspoon
- Fresh Turmeric - 1 tablespoon, minced, or 2 teaspoons ground turmeric
- Fresh Galangal - 1 tablespoon, chopped, peeled (similar to ginger root)
- Cilantro - roots and 1 inch of stems from 1/2 bunch cilantro, or 1-1/2 cups cilantro leaves
- Garlic Cloves - 6, peeled
- Shallots - 1/4 cup, chopped
- Fresh Lemongrass Stalk - bulb of 1/2 large, chopped
- Peanut Oil - 4 tablespoons
- Salt - 1 teaspoon
- Ground fish sauce or shrimp sauce - 1 tablespoon
- Fresh lime juice - 1 tablespoon
Instructions
To prepare the peanuts: Heat a wok over high heat for 3 minutes. Add the peanut oil and heat to 375 F., or until smoking. Add the peanuts, turn off the heat, and let the peanuts sit in the hot oil until it cools. Using a slotted spoon, transfer the peanuts to paper towels to drain. Chop the peanuts coarsely and set aside. Remove all but two tablespoons of the oil from the wok and set the wok aside.
To prepare the noodles: Place a large pot of lightly salted water over high heat and bring to a boil. Add the noodles and cook for 3-1/2 minutes, or until just tender to the bite. Drain them and rinse under cold water to stop the cooking. Place the noodles in a large bowl, add 1 tablespoon of the peanut oil, and toss the noodles to coat them. Set aside.
To prepare the meat: Slice the flank thinly across the grain into 1/8-inch-thick slices, then cut the slices in half. In a small bowl, combine the soy sauce, cornstarch, and sesame oil and add the flank steak slices. Mix with a fork and set aside for 15 to 20 minutes.
Place the wok with the 2 tablespoons of peanut oil over high heat and heat until the oil is smoking. Add the beef, lower the heat to medium, and toss the beef in the oil for about 30 seconds, using a fork or chopstick to separate the pieces. Stir-fry until the beef begins to lose its pink color, but is not completely cooked. Using a slotted spoon, remove the beef and place it in a colander set over layers of newspaper or paper towels.
Add the curry paste to the wok and stir quickly, then add the chives. Stir for 20 seconds, then add the stock. Add the noodles, lemon juice, and fish sauce, and stir-cook for 30 seconds. Add the beef with the half-and-half and stir until the meat is reheated and well combined with the noodles.
To serve: Spoon the noodles and beef onto large serving platter and sprinkle with the peanuts.
Yellow Curry Paste
In a large dry saute pan or skillet over medium heat, toast the chilies, coriander seeds, cumin seeds or cumin, and peppercorns until they are fragrant, 3 to 4 minutes. In a spice grinder, mortar, or clean coffee mill, grind the spices to a coarse powder.
In a blender or food processor, combine the turmeric, galangal, cilantro roots and stems, garlic, shallots, lemongrass, and 2 tablespoons of the oil. Grind to a coarse paste. Add the spices, salt, fish sauce or shrimp sauce, and lime juice to the machine and continue to blend for 20 seconds. Transfer the sauce to a bowl and stir in the remaining oil. Store curry paste in an airtight container in the refrigerator for several weeks.
