KITCHEN CONNECTION: Curry and coconut combine to flavor Asian noodles

I don’t know about you, but I absolutely love Asian noodles.
And if you are anything like me, you will enjoy this.
The creaminess of the coconut milk complements the fiery hot curry.
This is a tropical Asian dish, so it would most likely be found in Singapore or other Asian islands.
I don’t know why, but many people would not consider this tropical.
I find that very amusing because it is from and island, so it is tropical, right?
Anyway, I hope you enjoy this Asian recipe that I adapted from chef Ming Tsai.

Asian Noodles
with Beef

Ingredients
1⁄2 cup curry paste
2 tablespoons coconut milk
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 pound beef, cubed
1⁄2 pound shanghai egg noodles, blanched and refreshed
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed

Instructions

In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute.
Add noodles, chives and vegetables and mix well, being careful not to overmix.
Check for seasoning and serve hot.