The Anderson family loves Thai food, but they don’t have many options to satisfy cravings in their small town. This recipe gives them the flavors they love with supermarket ingredients.
How to Make It
Combine cabbage, 1 teaspoon lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon salt; toss well to combine. Set aside at room temperature for 15 minutes.
Prepare rice noodles according to package directions. Drain and rinse with cold water; drain.
Toss steak with 1/2 teaspoon sugar. Heat a large skillet over high heat. Add oil; swirl to coat. Add steak to pan; cook 2 minutes. Turn steak over; cook an additional 30 seconds or just until browned. Remove from pan; keep warm.
Add 1/2 cup water to pan, scraping pan to loosen browned bits. Add curry paste and coconut milk, stirring well to combine; bring to a simmer. Reduce heat to low; simmer for 5 minutes. Stir in remaining 2 teaspoons lime juice, remaining 1 teaspoon sugar, and 1/2 teaspoon salt. Arrange about 1 cup noodles in each of 4 bowls; divide steak evenly over servings. Ladle about 1/2 cup broth over each serving; top each with about 1/2 cup cabbage mixture. Sprinkle remaining 1/4 teaspoon salt evenly over servings. Serve with lime wedges, if desired.
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