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coconut curry noodles in a bowl topped with crispy ground beef crumbles, lime wedges, and chili crisp
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Coconut Curry Noodles with Crispy Beef

Crispy Thai basil beef crumbles with noodles cooked in a Thai yellow curry and coconut sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3 Servings
Calories: 580kcal
Author: Mason Woodruff

Ingredients

For the Beef

  • 16 oz Extra Lean Ground Beef or chicken, turkey, etc.
  • 2 Tablespoons Coconut Aminos
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Honey
  • ½ oz Thai Basil about 15-20 leaves

For the Noodles

  • 1 can (13.5 oz) Light Coconut Milk
  • 1 cup Bone Broth (Beef or Chicken) or your choice of liquid
  • 3 Tablespoons (54g) Thai Yellow Curry Paste reduce for spice sensitive**
  • 4 Frozen Crushed Garlic Cubes or 4 cloves fresh
  • 2 Frozen Crushed Ginger Cubes or 2 teaspoons fresh
  • 6 oz Wheat Noodles I used 3 blocks of Sun Chi sliced noodles (see notes)*

Instructions

  • Add the curry paste, garlic, ginger, coconut milk, and broth to a 4-quart saucepan. (If you're using a larger pot and have trouble submerging the noodles, you may need to add a bit more broth/liquid.)
  • Place over medium heat and whisk until smooth. Bring to a boil before adding the noodles. Cook the noodles for 4-5 minutes or until al dente before turning off the heat.
    • You may need to start the noodles partially submerged and stir as they soften (like spaghetti). If you're using a larger pot and have trouble submerging the noodles, you can add a bit more broth.
  • Once you have the broth going, start on the beef by heating a pan over medium-high heat with cooking spray or a tiny drizzle of oil. Add the beef and brown one side for 3-4 minutes before breaking apart and fully cooking.
  • Add the coconut aminos, oyster and fish sauce, honey, and basil leaves to the cooked beef. Stir everything together and cook until the sauce begins to caramelize and the basil wilts, about 1-2 minutes.
  • Add about 2/3 of the beef to the cooked noodles and stir everything together. Plate the noodles and top with the remaining beef. Garnish with cilantro and sliced green onion, lime wedges, and chili crisp, if desired.

Notes

*Sun Chi sliced noodles (I buy them at 99 Ranch Market) are similar to Trader Joe's knife cut noodles from many of my other noodles recipes. Any instant wheat noodles should work well as a substitute. I do not recommend using wheat pasta, since the longer cooking time requires a cooking liquid modification. For pasta, cook it and the sauce separately before combining to serve.
**The noodles aren't overly spicy, but spice is subjective. If you're typically over-spiced, reduce the curry paste and consider adding some extra turmeric and warm earthy spices like cumin, cinnamon, etc. (I used Mekhala Thai yellow curry paste that does contain some dried red chili. Not every curry paste is the same.)

Nutrition

Serving: 355g (about 12.5 oz) | Calories: 580kcal | Carbohydrates: 65g | Protein: 45g | Fat: 16g