Brown ground beef over high heat, drain fat if necessary. Reduce heat to medium-low and mix in Thai Kitchen Red Curry Paste and Club House Dehydrated Minced Garlic.
Add 2 cans Thai Kitchen Coconut Milk and mix well.
Add carrots, celery and green onion. Cover and simmer on medium-low for 30 minutes.
Add ¼ package dry Thai Kitchen Thin Rice Noodles, mix well, cover and simmer for another 10 minutes.
Serve garnished with cilantro.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2015/01/wicked-thai-coconut-chili/