Red Beef Curry with Colorful Mango Noodles

5 from 4 votes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Rest Time 2 hours
Total Time 5 hours 10 minutes
Course Dinner
Cuisine European
Servings 4 people


For the marinade:

  • Sunflower oil
  • 1,5 liter Frying oil, fresh
  • 2 tbsp Kecap Tim Ikan
  • 2 tbsp Spring roll sauce ala Sanur Beach, see appendix

For the sauce:

  • 2 medium sized Onion, brown
  • 2 medium sized Cloves of garlic, fresh
  • 4 medium sized Tomatoes
  • 0,5 Paprika, red
  • 1 smaller Chilli, green, fresh or frozen
  • 20 g Ginger, fresh or frozen
  • 400 g Tomato juice
  • 8 G Beef bouillon
  • 20 G Lemongrass, fresh or frozen
  • 4 Kaffir lime leaves, fresh or frozen

For the vegetables:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 30 g Carrot
  • 1 small Spring onion, fresh
  • 6 Runner beans, green, fresh
  • 1 Hot peppers, red, long, mild
  • 100 g Mango pulp

For the pasta:

  • 150 g Egg noodles, made from wheat flour, spagetti type
  • 450 g Water
  • 10 g Chicken broth, granulated


  • 2 tbsp Flour, type 405

To garnish:

  • Lime leaves
  • Tomato slices, fried
  • 0,25 Mango pieces, (see preparation)


  • Cut the beef into pieces approx 2x2x3 cm. Mix the ingredients for the marinade and use them to marinate the beef for 2 hours at room temperature. Mix every now and then.

In the meantime:

  • For the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the tomatoes, remove the stalks, cut in half lengthways and cut out the green and white stems. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Wash the peppers and cut in half. Remove the stalk and seeds from one half and cut the quarter into small cubes.
  • Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
  • Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Wash the kaffir lime leaves and use them whole.

Prepare the garnish:

  • Prepare the ingredients for garnish. Fry the tomato slices on one side and season the other side with salt and pepper.

For the sauce:

  • Heat 2 tablespoons of the sunflower oil in a sufficiently large pan, add the onions and garlic and roast until the onions are translucent. Add the tomato and pepper pieces and stir-fry for 2 minutes. Add the chilli and ginger and stir-fry for 1 minute. Deglaze with the tomato juice and stir in the beef stock. Simmer for 10 minutes with the lid on, then remove from heat and let cool.
  • Heat the frying oil to 220 degrees. Strain the pieces of meat well and dust with a little flour. Mix the leftover marinade into the sauce. Puree the sauce in the blender at maximum speed for 1 minute. Put the puree in a casserole. Add the lemongrass and kaffir lime leaves and bring the mixture to a simmer.
  • Brown the pieces of meat in 3 portions in the deep-frying oil (takes about 10 seconds) and place in the casserole. Let simmer without the lid for approx. 2 hours to the finished beef curry. Season to taste with salt and pepper.

In the meantime :

  • Cap the onions and the cloves of garlic for the vegetables at both ends, peel and cut into small pieces. Wash a piece of carrot, cap the lower end and peel it completely. Work into pieces with a coarse rasp. Have the required amount ready. Wash the spring onions and cut into thin rolls from above. Keep the white and green parts ready separately.
  • Wash the beans, cut off both ends and remove any threads. Wash the peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the mango, cut off a piece at both ends, peel it with the peeler and fillet the pulp from the core. Cut the fillets into pieces approx. 2x2x3 cm and keep them ready.

The pasta:

  • Bring the water for the pasta to a boil, dissolve the chicken stock in it and cook the pasta until al dente according to the instructions on the package (approx. 3 minutes). Strain the pasta and don't frighten it. Keep the broth until the end. Blanch the beans in it for 4 minutes, rinse briefly under running water and cut across into pieces approx. 1.5 cm wide.


  • Approx. 10 minutes before the end, heat 2 tablespoons of sunflower oil in a wok, add the onions and garlic and roast until the onions are translucent. Add the carrot pieces, the white pieces of the spring onion, the runner beans and the hot peppers. Pan-stir for 2 minutes, then shorten the pasta a little with scissors and mix with the vegetables. Let fry for 1 minute, then deglaze with approx. 60 g of the stock. Mix in the green parts of the spring onion and ¾ of the mango pieces. Distribute on the serving plates, add the beef curry, garnish, serve and enjoy warm.

Attachment: x

  • Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Spring roll sauce ala Sanur Beach Spring roll sauce ala Sanur Beach
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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