beef curry with crisp noodles

Khao Soi of Braised Beef

A rich, spiced redolent curry of melt-in-the-mouth slow-cooked grass fed beef.

Serves 6

For the Braised beef:

  • 800ml coconut cream
  • 1ltr Chicken stock
  • 2 pandan leaves knotted
  • 50 g ginger
  • 4 whole dried red chillies
  • 100ml Thai light soy
  • 80g Palm sugar
  • 1.2 kg Beef brisket, grass fed
  • 100ml dark soy sauce
  • 100ml coconut oil

For the Curry Paste:

  • 1 large red onion, peeled & diced
  • 8 cloves of garlic
  • 6 coriander roots, cleaned & sliced
  • 60g fresh turmeric, peeled & sliced
  • 80g ginger, peeled & sliced
  • 8 long dried chillies, seeded & soaked for 10 minutes in warm water
  • 1 pc brown cardamom
  • 1 tbs coriander seeds
  • 1 tsp white pepper
  • 1 tsp cumin seed
  • 1 tsp sea salt
  • 60g coconut oil
  • Light soy to taste
  • Palm sugar to taste
  • 300 g egg noodles

the beef

Rub beef with the dark soy then heat coconut oil in a heavy based pot & brown on both sides. Remove once caramelised. Using the same pot add the stock, coconut cream, palm sugar & soy. Bring to a simmer, add the dried chillies, pandan & ginger then gently add back the beef. Cover & place in the oven to braise at 160C for 3 hours.

the paste

In a wok or heavy based skillet dry roast the onion, garlic, coriander root, turmeric & ginger. Keep ingredients moving over a medium flame until caramelized & cooked through (aprox. 20mins). Add a splash of water if needed. Cool slightly then whizz in a blender until smooth. Dry roast cardamom, cumin & coriander seed then blend with pepper & salt. Sieve spice mix into the blended paste and fold through. Fry the paste in the coconut oil for 5 minutes until fragrant.

Add reserved braising liquid to the paste. Season with extra soy & palm sugar. Simmer on low heat for 15 minutes. The beef can be roasted & sliced or even grilled for a smokiness then sliced.


Bring a pot of water to the boil & tease the noodles apart (fresh noodles will only take 2-3 mins). Rinse in warm water & drain well. Mix with a small amount of oil & dark soy then place even amounts in individual bowls. Pour the curry over the noodles then top with sliced beef. Garnish with a small amount of the fried noodles, coriander, spring onionPickled mustard greens & bean sprouts. (You can reserve some noodles and fry ahead of time as a garnish).

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