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
- Thread the meat onto skewers and cook under a preheated grill for 4 – 6 minutes each side.
- 2 minutes before the end of cooking time, brush the kebabs with 15ml (1tbsp) of red or green Thai curry paste.
- Meanwhile in a saucepan, cook the noodles as per packet instructions. In a jug, mix together the cream coconut and water until blended.
- Add the remaining red or green Thai curry paste, lemon grass and coriander to the drained, hot noodles and toss together.
Serve the kebabs and noodles immediately with grilled chillies and peppers, steamed Chinese leaf and pak choi.