Curry Coconut Steak And Noodle Salad Recipe

Name: Curry Coconut Steak And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tablespoons green curry paste (such as Thai Kitchen); 1 cup light coconut milk; 1/4 cup chopped fresh cilantro, divided; Zest and juice of 1 lime; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound beef sirloin fillet; 3 scallions, halved, thinly sliced lengthwise; 3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler; 1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces); 1 tablespoon chopped peanuts; Handful of fresh mint; 6 ounces thick or thin rice-flour noodles (ban pho)

Servings: persons

2-3 tablespoons green curry paste (such as Thai Kitchen)
1 cup light coconut milk
1/4 cup chopped fresh cilantro, divided
Zest and juice of 1 lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound beef sirloin fillet
3 scallions, halved, thinly sliced lengthwise
3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler
1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces)
1 tablespoon chopped peanuts
Handful of fresh mint
6 ounces thick or thin rice-flour noodles (ban pho)

1
1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
2
2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3
3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4
4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-3 tablespoons green curry paste (such as Thai Kitchen), 1 cup light coconut milk, 1/4 cup chopped fresh cilantro, divided, Zest and juice of 1 lime, and more.

Yes, Curry Coconut Steak And Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curry Coconut Steak And Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions