Khao soi nuea

Method

1. 1 Simmer the beef shank in water for 80 minutes until the meat is tender but still retains its shape.
2. 2 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the red curry sauce and curry powder for 4 minutes.
3. 3 Unlike the chicken version, which is cooked directly in the pot, the beef needs to be braised first before being added to the curry sauce.
4. 4 Pour in the meat broth and diluted coconut milk, then season with fish sauce and cook for 15 minutes.
5. 5 Fry a portion of the egg noodles until crispy and set aside.
6. 6 Boil the remaining noodles for 90 seconds, pour in the curry, then top with the crispy noodles, pickled cabbage, red onion, and lime.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: braise the beef shank under high pressure for 30 minutes, then release the pressure naturally; the braising liquid can still be used as the curry base.