Creamy Coconut Curry Noodles

Creamy coconut curry noodles 🤤 I can’t tell you how delicious this was. 

Let's Cook → Video

Prep: 10 mins | Cook time: 20 mins  

What you will need:

• 500g Mince beef
• 1 Tbsp EVOO
• 2  Tbsp Coconut aminos 
• 1 Tbsp Oyster sauce
• 1 Tbsp Fish sauce
• 1 Tbsp Honey
• A handful of Thai Basil leaves
• 400g Can of light coconut milk
• 1 Cup bone broth (beef or chicken)
• 3 Tbsp Thai yellow curry paste
• 4 Cloves of garlic, crushed
• 2 Tsp of ginger 
• 200g Noodles of your choice 

Method

• Start by heating up the EVOO in a pan over medium-high heat. Add in the mince beef cook, breaking it up until browned and cooked through
• Once cooked through, add in the coconut aminos, oyster and fish sauce, honey and basil leaves and stir to combine. Cook for 1-2 minutes until the basil has wilted and the flavours have come together
• Meanwhile, prepare the broth. Add the curry paste, bone broth, coconut milk, crushed garlic and ginger in a seperate pot over medium heat. Whisk until smooth, then bring to a boil. Reduce the heat and simmer for 5 minutes before removing it from the heat
  
• Whilst the broth is simmering, cook the noodles as per packet instructions. Drain and set aside
• Ladle the broth into bowls and add the noodles. Top with the crispy beef and finish with a drizzle of chilli crisp 
  
• Serve and enjoy!