2 cm Ginger peeled and coarsely chopped
4 cloves Garlic peeled and coarsely chopped
1 Red chili peeled and coarsely chopped
1 tbs. Fish Sauce (Nam Pla)
1 pcs Lime Squeezed
1 tbs. Curry Powder
1 tsp. Chili flakes
50 ml Water more or less needed for consistency
4 tbs. Vegetable oil
250 grams Beef cut into bite size
500 ml Beef broth
10 pcs Greenbean (optional) cut into 1 cm length
2 Spring onions trimmed and thinly sliced
250 ml Coconut milk
1 bunch Fresh herbs: Mint, corriander, balinese basillicum trimmed and coarsely chopped
100 grams Bean sprouts
4 tbs. Roasted Peanut chopped
1 pack Kwie Thiew Noodles soaked in hot water and drained
1 pcs Lime Slices in to 4 parts for garnish.
Blend the ginger, garlic, red chili using a pestle and mortar or food processor until it turns into paste. Set aside.
Heat the vegetable oil in skillet. Stir fry the beef until lightly browned. Add curry paste and continue frying until curry paste is dry and fragrant. Add beef stock and bring to a boil.
Reduce heat, cover and simmer for about 40 minutes, until beef is tender. Add green beans, coconut milk, chili flakes, curry powder and continue simmering uncovered for about 10 minutes until green beans are al dente.
Place bean sprouts, noodles and spring onions in individual soup bowls. Add curry and beef broth. Sprinkle with chopped fresh herbs and serve with a slice of lime and roasted peanuts.