Toss the beef cubes with the Chinese 5 spice and peanut oil, and allow to stand for 10 minutes before threading onto lemongrass stalks or kebab sticks.Heat a griddle pan until smoking hot and cook kebabs to your liking. Set aside and keep warm.
For the noodles, cook curry paste in a little oil for a minute then add coconut milk and simmer for 10 minutes. Add lime leaves, chilli, fish sauce and vegetables and cook for 5 minutes.Serve kebabs with curry and noodles.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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