Thai Green Curry Beef Noodles
Fill your tummy up with a warm soup and a spice of Thai green curry in it. It’s spicy but also delicious.
In the Western world, we’re mostly thinking about curry when we’re talking about Thai food. I think that it’s the perfect time to share a curry recipe because it’s cold and windy outside even in Houston, TX. It’s good anytime really, just even better when it’s cold out.
For you guys who have had Thai food before, I think most of you probably know or have Thai green curry once or more. Most of the Thai restaurant in the U.S. pretty much serve the green curry with a choice of white, brown, or fried rice. Some of them would offer you a choice of noodles to pair with the curry.
There are so many Thai curry noodles recipes that you can find on online, but most of them out there are using big flat noodles, rice noodles, or egg noodles. That is not a traditional way to serve Thai curry with noodles.
Thai Curries and Vermicelli Noodles
There’s nothing new about Thai curry and noodles for me as I was born and raised in Thailand. I love to pair my curry with vermicelli noodles more than rice, and I swear that I can eat it every day. The vermicelli noodles and curry are the best, but it doesn’t mean all the curries are good with the vermicelli. Green curry and Red curry are the best curries to pair with vermicelli noodles follow with Panang curry which is alright, but not with Yellow curry or Massaman curry. For some reason, I feel like the vermicelli noodles don’t enhance the taste of the Yellow and Massaman curry as good as they do on Green, Red, and Panang curry.
Luckily for me, I finally found brown rice vermicelli, and I felt like I was in a food heaven! Fist, I thought the brown rice vermicelli would have a tougher texture like any whole grain noodles and pasta, but it didn’t. The only difference of that two vermicelli that I can tell is the color. The brown rice vermicelli is a little bit darker than the regular kind.
Is the curry that you serve with rice different from the curry that you serve with vermicelli noodles?
Some of you may think that you might have to cook two pots of curry; one to serve with the rice and one for the noodles. NO, There’s no need to do any extra job. The same curry can be served with both rice and vermicelli noodles. I think it’s really nice to have the options of carbs to pair with food.
The Thai Green Curry and Vermicelli
Cooking green curry is super easy. You heat olive oil in a pot over a stove and add green curry paste into it, follow lite coconut milk and your choice of meat (this time I chose to cook beef). Then add the rest of the coconut milk and some vegetables and let the everything simmers in the pot for a while, and that’s it.
To cook the vermicelli, pour water about 2/3 of a pot and heat the water with high heat. Put the dry brown rice vermicelli into a boiling water and turn down the stove to medium high and often stir the noodles, so they don’t burn at the bottom of the pot. Drain the water from the noodles and wait until the noodles kind of dry (stick together, loosely clump). If you serve it right away when it’s still semi wet and dry, the water on the noodles will dilute the taste of the curry.
Here’s the recipe!
- 1 lb. Sliced beef
- 11 oz. green beans, cut them about 2 inches
- 2 sliced red bell peppers
- ½ cup basil leaves
- 1 can lite coconut milk, about 13.5 oz.
- 2½ cups of water
- 1½ - 2 tbsp green curry
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tsp Truvia
- 1½ package of cooked brown rice vermicelli
- Start with cooking the brown rice vermicelli, Pour water into a pot about ⅔ of the pot and heat the water over the high heat.
- Add the dry brown rice vermicelli in a boiling water and turn down the heat to medium high.
- Stir the pot often to prevent the noodles burns at the bottom of the pot and boil the noodles until it's soft thoroughly.
- Rinse the hot water out and wash the vermicelli noodles with cold water until the noodles are no longer hot and drain the water out of it.
- Heat olive oil in a clean pot and add green curry paste, lite coconut milk, and meat into it.
- Cook until the meat is no longer in a pink color then add the rest of coconut milk, green beans, red bell peppers, and water.
- Cook until the curry is boiling or the vegetables are soft then add Truvia and fish sauce into the pot.
- Turn off the stove and throw some basil leaves into the pot and stir the basil leaves. Enjoy!
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