450g (1lb) lean Scotch Beef popeseye (rump) steak, cut into small cubes
30ml (2tbsp) red or green Thai curry paste
150g (5oz) dried egg noodles
25g (1oz) block creamed coconut, grated
150ml (1/4pt) hot water
5ml (1tsp) lemon grass purae or fresh, sliced thinly
30ml (2tbsp) fresh coriander, chopped
Serve the kebabs and noodles immediately with grilled chillies and peppers, steamed Chinese leaf and pak choi.