Calf’s Foot Curry Noodles Recipe
by Luke Farrell
2
45 minutes
Ingredients

  • 2 calves' feet, sliced lengthways and cut into three sections
  • 1 tbsp of vegetable oil
  • 3 tbsp of Thai red curry paste
  • 1 tsp Madras curry powder, good quality
  • 1 tbsp of shrimp paste
  • 1 tbsp of palm sugar
  • 1 tbsp of fish sauce
  • 200g of thin egg noodles, cooked briefly, leaving a bit of bounce in them
  • fresh coriander, and lime wedges, to serve
Method
1

In a pressure cooker or deep pot add the calf’s foot, oil and red curry paste

  • 2 calves' feet, sliced lengthways and cut into three sections
  • 1 tbsp of vegetable oil
  • 3 tbsp of Thai red curry paste
2

Cook, turning often until it smells cooked and the ingredients are coated in a rich red oil

3

Add the curry powder and cook carefully until it loses its raw edge

  • 1 tsp Madras curry powder, good quality
4

Add the shrimp paste and then the palm sugar. Raise the heat and caramelise the sugar slightly. Add water to just cover, and cook over a low heat for 1 hour 30 minutes. Alternatively, pressure cook for around 30 mins or until it turns into a silky stew

  • 1 tbsp of shrimp paste
  • 1 tbsp of palm sugar
5

Reduce the sauce until it’s thick, then add the fish sauce

  • 1 tbsp of fish sauce
6

Spoon sparingly over plates of freshly cooked egg noodles, adding a squeeze of lime and some coriander

  • 200g of thin egg noodles, cooked briefly, leaving a bit of bounce in them
  • fresh coriander, and lime wedges, to serve
7

Eat with chopsticks; the rich oily sauce will coat the noodles and every slurp