Photograph of the finished Khao soi nuea

Thailand · Mì cà ri thịt bò Khao soi nuea

Khao soi nuea

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.6 lb
  • Photograph of Egg noodles Egg noodles 1.6 lb
  • Photograph of Red curry sauce Red curry sauce 6.3 oz
  • Photograph of Coconut milk Coconut milk 5 ⅛ cups
  • Photograph of Curry powder Curry powder 1.7 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 8.5 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil 2 ½ cups
  • Photograph of Fish sauce Fish sauce ⅓ cup

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.

Start cooking