Thai Red Curry Steak Vermicelli is a lower-carb way to do noodles. Vermicelli is often made with mung beans or brown rice and that is the kind we chose. You will want to look at the ingredients if you are going for a lower-carb/ glycemic index, option. For this recipe, we used very fine noodles like these by MAMA.
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The simple version
I wanted something simple and delicious, and I know I love any simple red curry. My wife thought this was too rich for her, but I loved it. You can add more vegetables if you want, tomatoes, bamboo, red peppers, whatever does it for you.
5 simple ingredients:
Steak
Red curry paste
Vermicelli
Light coconut milk
A little oil
Making your own curry paste
You can always make your own curry paste or just buy store bought. Making your own curry paste will make it feel a little fresher overall if you don't mind taking the time. If you want to go for a quick, home-cooked meal, store bought is really not too processed. Here is our recipe for a whole food, red curry paste if you go that route.
Choosing the healthiest cut of steak
Generally, round eye and sirloin are pretty healthy cuts. I sliced it into approximately 3-inch strips with lots of surface area to soak up the delicious sauce. According to this guide, look for the following cuts of meat. Top sirloin, top round roast, bottom round roast or eye of round. I have heard conflicting reports of each being superior but I think if you don't have heart disease and stay lean, any of these are winners. Make sure to trim off the fat and as always, all things in moderation.
Easy Red curry steak vermicelli
Equipment
- Wok
Ingredients
- 1 lb. steak lean round eye or sirloin, if possible
- 2 tablespoon red curry paste
- 2 cups vermicelli About 2 blocks
- 1 ½ cups Light coconut milk
- 2 tbsp. canola oil or olive oil, whatever makes you happy, something healthy, please
Instructions
- Sautee the curry paste in the wok with the oil until fragrant.
- Add in half the coconut milk and bring to a boil.
- Put the steak in and cook a few minutes and then add in the rest of the coconut milk and bring to a boil.
- Place the noodle blocks in the boiling curry and stir in until soft.
- Serve, garnished with cilantro, parsely, Thai basil or whatever you prefer.
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