Heat vegetable oil in a large wok.

Stir-fry diced red onion and finely chopped garlic for 1 minute.

Add curry powder, red curry paste, and 2 tablespoons of coconut milk.

Stir-fry for another minute until fragrant.

Add beef strips to the wok.

Turn up the heat and stir-fry beef until browned, about 5 minutes.

Pour in the remaining coconut milk.

Simmer for 30 minutes, allowing the flavors to meld.

Add fish sauce, palm sugar, and lime juice.

Simmer for a further 10 minutes to adjust the sauce's seasoning.

Blanch fresh thin egg noodles in boiling water until cooked through.

Divide the blanched noodles between serving bowls.

Pour the curry mixture over the noodles in each bowl.

Garnish with finely chopped green onions, fresh coriander leaves, and lime wedges.