2 lbs boneless beef shank cut into 2-inch chunks
1 lb Chinese flat egg noodles reserve about a handful of it to make crispy egg noodles
RED CURRY BROTH:
1 Tbsp Madras curry powder
2 tsp turmeric powder
1/3 cup Red Curry Paste less if you don’t want it too spicy
2 cups water
2 cups canned coconut milk
3 Tbsp fish sauce
1 tsp salt
2 Tbsp coconut sugar
2 hard-boiled eggs halved
Crispy egg noodles
3 cups fresh mung bean sprouts briefly blanch in boiling water
Fresh basil and mint leaves
PRESSURE COOK WITH INSTANT POT (CAN BE PREPARED THE DAY BEFORE YOU PLAN TO SERVE):
Place the beef pieces along with the ingredients for red curry broth and seasonings in the inner pot of instant pot. Add water and stir to mix everything. Cover the lid. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set timer to 40 minutes.
When the timer is done, wait 5 minutes and then release all the pressure. Unlock the lid. You can prepare ahead up to this point if you make it the day before. Don’t stir in the coconut milk yet until the day you plan to serve.
Keep in the refrigerator. The next day, you can heat it up, turn off the heat and stir in the coconut milk. Have a taste and add more fish sauce and/or sugar if needed. It should be savory, spicy, with a hint of sweetness.
MAKING CRISPY EGG NOODLES:
Meanwhile, make the optional crispy noodles: place a plate lined with several layers of paper towels by your stove. Place a large wok or heavy pot over high heat and add about 1 cup of oil, or 1/2 inch oil. When the oil is hot, drop in a strand of uncooked egg noodles to test the temperature. It should sizzle slightly as it falls to the bottom, then immediately puff and rise to the surface; adjust the heat slightly, if necessary
Toss a handful (about 1 cup) of noodles into the oil and watch as they puff up. Use a spatula or long tongs to turn them over and expose all of them to the hot oil. They will crisp up very quickly, in less than 1 minute. Lift the crisped noodles out of the oil and place on the paper towel-lined plate.
COOK THE EGG NOODLES:
To serve, bring a large pot of water to a vigorous boil over high heat. Drop in the remaining noodles, bring back to a boil, and cook until tender but not mushy, according to direction. Drain well and rinse in fresh water to get rid of extra starch and stop the cooking process.
Divide the cooked noodles among four large bowls. Portion out the mung bean sprouts. Ladle over the broth and meat. Top with halved egg, crispy noodles, crispy shallots. Serve with the remaining condiments set out in small bowls.