The Anderson family loves Thai food, but they don't have many options to satisfy cravings in their small town. This recipe gives them the flavors they love with supermarket ingredients.
2 1/2 cups very thinly sliced green cabbage
1 tablespoon fresh lime juice, divided
2 teaspoons sugar, divided
1 teaspoon kosher salt, divided
8 ounces uncooked flat brown rice noodles (pad Thai noodles, such as Annie Chun's)
12 ounces top sirloin steak, trimmed and thinly sliced
1 1/2 teaspoons canola oil
1/2 cup water
2 tablespoons red curry paste (such as Thai Kitchen)
1 (13.5-ounce) can light coconut milk
4 lime wedges (optional)
Est. added sugars 2g
How to Make It
Combine cabbage, 1 teaspoon lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon salt; toss well to combine. Set aside at room temperature for 15 minutes.
Prepare rice noodles according to package directions. Drain and rinse with cold water; drain.
Toss steak with 1/2 teaspoon sugar. Heat a large skillet over high heat. Add oil; swirl to coat. Add steak to pan; cook 2 minutes. Turn steak over; cook an additional 30 seconds or just until browned. Remove from pan; keep warm.
Add 1/2 cup water to pan, scraping pan to loosen browned bits. Add curry paste and coconut milk, stirring well to combine; bring to a simmer. Reduce heat to low; simmer for 5 minutes. Stir in remaining 2 teaspoons lime juice, remaining 1 teaspoon sugar, and 1/2 teaspoon salt. Arrange about 1 cup noodles in each of 4 bowls; divide steak evenly over servings. Ladle about 1/2 cup broth over each serving; top each with about 1/2 cup cabbage mixture. Sprinkle remaining 1/4 teaspoon salt evenly over servings. Serve with lime wedges, if desired.
Despite another reviewer's note, we didn't find this overly spicy. It was actually kind of boring and we typically love Thai food. I didn't care for the fact that the noodles weren't hot and the steak wasn't very hot by the time it all came together. It also needed some saltiness - a drizzle of fish sauce in it while simmering might help. Don't think I'll make this one again though even though it was easy.
In the past, I have used red curry paste and my whole family was able to enjoy the dish. This time, the curry was so spicy that even I thought it was too much. I'm wondering if the recipe should have called for 2 teaspoons rather than 2 Tablespoons. If you don't mind spicy stuff, I thought the flavor of the curry and coconut milk were good though. The tip to add a bit of sugar to the beef before browning was also good. I'm not sure if I was sold on the cabbage topping. It seemed very separate from the rest of the dish.