Name: Thai red curry beef noodles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz rice noodles; 5 oz 93% lean ground beef; 1 tbsp red curry paste; 2 tbsp canned coconut milk; 3/4 red bell pepper, thinly sliced; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 1/2 tsp gluten-free fish sauce; 1 1/2 tsp lime juice; 3/4 tsp sugar; 3 tbsp fresh basil, torn; 5 2/3 cups water

Instructions

Prep 20 min · Cook 5 min

Bring a large pot of water to a boil. Remove from heat, add the rice noodles, and let soak for 8 to 10 minutes until tender. Drain the noodles and rinse under cool water to prevent sticking, reserving a few tablespoons of the soaking water.
While noodles soak, heat a 12-inch nonstick skillet over medium-high heat. Add the ground beef and bell pepper, breaking the meat up with a spoon. Cook for 6 to 7 minutes until the beef is browned and the peppers are slightly softened. Done when opaque in the center, 160°F.
Stir in the garlic and ginger. Cook for 1 minute until fragrant. Stir in the red curry paste and cook for 1 minute more to toast the spices.
Reduce heat to medium. Stir in the coconut milk, fish sauce, sugar, and 1/4 cup of the reserved soaking water. Simmer for 2 to 3 minutes until the sauce coats the back of a spoon.
Add the drained noodles to the skillet. Toss well to coat and cook for 1 minute to heat through. Stir in the lime juice and half the basil. Serve topped with the remaining basil.

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Ingredients

Instructions

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