Heat vegetable oil in a saucepan over medium heat, add garlic and red curry paste. Stir and mash for about 1 minute until fragrant.

Add sliced beef and cook for 1-2 minutes, browning evenly and mixing with the curry paste.

Pour in coconut milk, chicken broth, turmeric, soy sauce, sugar, and salt. Stir well.

Bring to a gentle boil, then reduce heat to a lively simmer. Cook for about 10 minutes, or until beef is cooked through.

Stir in lime juice, remove from heat, and cover to keep curry warm.

Cook noodles in boiling water until tender but still firm. Drain and rinse with cold water.

Divide noodles among serving bowls. Ladle hot curry over the noodles.

Sprinkle with chopped shallots, cilantro, and green onions. Serve hot.