Green thai curry with beef
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
113.4 g
unsweetened coconut milk
1 can
carrots
2 large
madras curry powder
2 Tbsps
fish sauce
2 Tbsps
flank steak
566.99 g
garlic
2 cloves
lemon juice
1 Tbsp
lemongrass
0.5 tsps
oil
4 servings
onion
1 large
orange bell pepper
1
oyster mushrooms
198.45 g
red bell peppers
1
rice vinegar
1 Tbsp
sugar snap peas
113.4 g
soy sauce
3 Tbsps
yellow bell pepper
1
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:
Carbs
27 g
Fat
45 g
Protein
39 g
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