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50g broccoli florets
400g rice vermicelli
2 tbsp vegetable oil
375g beef, cut into strips
salt, to taste
850ml coconut milk
2 tbsp curry powder
1 medium onion, sliced
2 tbsp tamarind water
1/2 tbsp sugar
2 tbsp fish sauce
50g bean sprouts
2 tbsp raw peeled peanuts
a few coriander (cilantro) sprigs
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Method :
Boil the
broccoli in salted water and set aside. Cook the rice vermicelli as
instructed on the packet and set aside. Heat the oil in a large
saucepan. Add the beef, salt and 400ml of the coconut milk. Bring to a
fast boil, reduce the heat and simmer for 8-10 minutes. When the beef is
half cooked and the liquid mostly evaporated, add the curry powder and
onion. Stir fry for about 5 minutes. Add the remaining coconut milk,
tamarind water, sugar and fish sauce. Simmer for a further 3-5 minutes,
until all the flavors have blended.
Arrange the
vermicelli in serving bowls. Add the broccoli and bean sprouts. Spoon
the beef and sauce on top and serve, garnished with a few peanuts and
sprigs of coriander.
Although rice
is the staple food of Thailand, noodles also put in an appearance on
occasion, especially, as here, in combination dishes, which are quick
and easy to prepare.
Serves 4 - 6
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