Northern Thai Curry Noodle with Silver Shank
- Prep time 10Min
- Cook time 1Hr
- Technique Stew
- Meat Beef
- Cut Shank
- Serves 2
With a perfect blend of curry spices, juiciness from the beef and a rich taste of the coconut milk, one should savour this flavourful dish while it's hot!
Ingredients
500g Silver Shank
½ tbsp Masala Powder or Curry Powder
300ml Coconut Milk
120g Khao Soi Curry Paste
2 tbsp Coconut Sugar
2 tbsp Fish Sauce
300ml Beef Stock
Method
- In a pot, add half of the curry paste and masala powder, and stir continuously on low until the fat separate out.
- Slice the beef into 2-inch pieces and add it in the pot along with all the remaining ingredients, except the coconut sugar and fish sauce. Simmer for at least 45 minutes.
- Then season with coconut sugar and fish sauce according to taste.
- Serve with blanched noodle, crispy noodle, shallots, lime, pickled cabbage and sprinkle cilantro and spring onion on top.
