Chiang Mai Beef Noodles
Dive into the rich, aromatic flavors of Northern Thailand with this irresistible Chiang Mai Beef Noodles recipe, a soul-warming dish that combines tender, slow-simmered beef with creamy coconut milk and bold red curry paste. Infused with hints of turmeric, palm sugar, and fish sauce, this fragrant curry is served over a bed of silky egg noodles and topped with vibrant garnishes like fresh coriander, spring onions, and crispy fried noodles for an irresistible blend of textures. Perfectly balanced with a squeeze of lime, this dish is a comforting and exotic way to bring the essence of Chiang Mai to your table. Ready in just over 90 minutes, it’s a satisfying meal designed to transport your taste buds to a world of tantalizing Southeast Asian flavors.
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Recipe Information
Ingredients
- 500 g beef chuck or brisket, cut into bite-sized pieces
- 400 ml coconut milk
- 500 ml unsalted beef stock
- 3 tbsp red curry paste
- 2 tbsp palm sugar
- 3 tbsp fish sauce
- 1 tsp ground turmeric
- 4 garlic cloves, minced
- 2 shallots, finely sliced
- 1 tbsp fresh ginger, grated
- 400 g egg noodles
- 2 tbsp vegetable oil
- 2 tbsp coriander leaves, chopped (for garnish)
- 2 tbsp spring onions, chopped (for garnish)
- 1 cup crispy fried noodles (for garnish)
- 4 lime wedges (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, shallots, and grated ginger. Sauté until fragrant, about 2-3 minutes.
Stir in the red curry paste and turmeric. Cook for another 2-3 minutes to release the flavors of the spices.
Add the beef pieces to the pot and cook until they are slightly browned, about 5 minutes.
Pour in the coconut milk and beef stock. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, then add the palm sugar and fish sauce. Cover the pot and let it simmer for 60-75 minutes, or until the beef is tender and the flavors are well combined.
While the beef is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
Once the beef is tender, taste the broth and adjust the seasoning if needed, adding more fish sauce or palm sugar to taste.
Divide the cooked egg noodles among serving bowls. Ladle the beef and curry broth over the noodles.
Top each bowl with coriander, spring onions, and a handful of crispy fried noodles. Serve with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 6018 mg | 262% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 60.3 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
