Gluten free

Dairy free

Green thai curry with beef

Name: Green thai curry with beef
Total time: 180 min
Yield: 4 servings
Ingredients: 4 oz baby bok choy; 1 can unsweetened coconut milk; 2 large carrots; 2 Tbsps madras curry powder; 2 Tbsps fish sauce; 20 oz flank steak; 2 cloves garlic; 1 Tbsp lemon juice; 0.5 tsps lemongrass; 4 servings oil; 1 large onion; 1 orange bell pepper; 7 oz oyster mushrooms; 1 red bell peppers; 1 Tbsp rice vinegar; 4 oz sugar snap peas; 3 Tbsps soy sauce; 1 yellow bell pepper

Green Thai Curry with Beef is a gluten-free and dairy-free main course. This recipe covers 42% of your daily requirements of vitamins and minerals. It is best enjoyed as a flavorful dinner option, particularly for fans of Asian cuisine.

Ingredients

baby bok choy

4 oz

unsweetened coconut milk

1 can

carrots

2 large

madras curry powder

2 Tbsps

fish sauce

2 Tbsps

flank steak

20 oz

garlic

2 cloves

lemon juice

1 Tbsp

lemongrass

0.5 tsps

oil

4 servings

onion

1 large

orange bell pepper

oyster mushrooms

7 oz

red bell peppers

rice vinegar

1 Tbsp

sugar snap peas

4 oz

soy sauce

3 Tbsps

yellow bell pepper

Method

Prepare marinade.Slice beef.
Add beef and marinade to freezer bag. Marinate for 2-4 in the fridge. The longer the better.Slice/chop all your veggies.Prepare your curry paste.
Add oil to wok and heat.Cook beef until done, approximately 10 minutes.
Remove from wok and set aside.
Add onions and cook for about 2 minutes.
Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
Remove veggies from wok and set aside.
Add curry paste to wok and heat through.
Add coconut milk and whisk until smooth.Bring to a boil.
Add beef to the sauce.
Add veggies to the beef/sauce mixture.
Heat through.
Serve over your choice of noodles or riice.

Nutrition:

658 kcal

Carbs

27 g

Fat

45 g

Protein

39 g

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