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Thai Recipes
Thai Coconut Beef & Lime Noodles

Thai Coconut Beef & Lime Noodles

with Broccoli

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The star of this sumptuous noodle number is our Thai red curry paste, which has a mild flavour the whole family will love. A perfect balance of easy and tasty, we reckon you’ll be losing the Thai takeaway’s number once you've tried it.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit


1 unit


1 unit

red capsicum

2 leaves

kaffir lime leaves

1 unit


1 bunch


1 packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

beef mince

1 packet

mild Thai red curry paste

2 box

coconut cream

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3260 kJ
Fat39.7 g
of which saturates30 g
Carbohydrate62 g
of which sugars11 g
Protein38.9 g
Sodium2950 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the red capsicum. Remove the centre veins from the kaffir lime leaves, then very finely chop. Cut the lime into wedges. Pick and thinly slice the mint leaves.


Add the udon noodles to the saucepan of boiling water and cook until nearly tender, 5 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain and refresh under cold water.


In a large frying pan, heat a small drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and capsicum and cook, tossing, until softened, 4-5 minutes.


Add the kaffir lime and mild Thai red curry paste to the frying pan and cook until fragrant, 1 minute. Add the coconut cream and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.


Add the drained noodles and broccoli to the frying pan and toss to coat. Cook until warmed through, 2 minutes.


Divide the Thai beef noodles between bowls and garnish with the mint. Squeeze over the juice from the lime wedges.