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500g flat dried egg noodles
Curry Paste1 tblsp coriander seeds, roasted
1 Place steak and water in a saucepan. Bring to boil. Simmer, covered, for about 1Â½ hours until tender. Remove pan from heat. Set aside.
2 To make curry paste, place all spices in a food processor. Process until ground. Add salt and chillies. Process until almost smooth. Add remaining ingredients, except oil. Process until smooth.
3 Place paste and oil into a cold frying pan. Slowly increase heat to low. Cook, stirring, for 5 minutes, or until paste is fragrant.
4 Slowly stir in a third of the coconut cream. Simmer over a medium heat until mixture begins to thicken and separate. Add another third of the cream and repeat method. Add remaining cream, sugar, sauces, beef and cooking liquid. Simmer, covered, for 20 minutes.
5 Heat enough sunflower oil in a saucepan over a medium heat for deep-frying. Add 150g of the noodles. Fry for about 10 seconds. Remove with a slotted spoon.
6 Cook remaining noodles in a saucepan of boiling water for about 4 minutes, or until tender. Drain.7 To serve, divide boiled noodles among serving bowls. Top with hot curry and deep-fried noodles.
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