Green Thai Curry with Beef

Ready in : 180 mins

Green Thai Curry with Beef might be a good recipe to expand your main course recipe box. For $5.87 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 659 calories, 39g of protein, and 46g of fat per serving. If you have soy sauce, oil, flank steak, and a few other ingredients on hand, you can make it. It is an expensive recipe for fans of Asian food. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 3 hours. With a spoonacular score of 78%, this dish is good. Similar recipes are Thai Red Beef Curry with Green Beans, Thai Red Beef Curry with Green Beans, and Homemade Thai Green Curry Paste (And An Easy Thai Green Curry).

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

baby bok choy

4 oz

coconut milk

1 can

carrots

2 large

curry powder

2 tbsp

fish sauce

2 tbsp

flank steak

20 oz

garlic

2 cloves

lemon juice

1 tbsp

ground lemongrass

0.5 tsp

oil

4 servings

onions

1 large

orange pepper

1

oyster mushrooms

7 oz

bell pepper

1

rice wine vinegar

1 tbsp

snap peas

4 oz

soy sauce

3 tbsp

bell pepper

1

Cooking in Steps

1
Prepare marinade.Slice beef.

marinade

beef
2
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.

curry paste

marinade

beef
3
Add oil to wok and heat.Cook beef until done, approximately 10 minutes.

beef

cooking oil

wok
4
Remove from wok and set aside.

wok
5
Add onions and cook for about 2 minutes.

onion
6
Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.

mushrooms

sugar snap peas

bok choy

carrot

peppers
7
Remove veggies from wok and set aside.

wok
8
Add curry paste to wok and heat through.

curry paste

wok
9
Add coconut milk and whisk until smooth.Bring to a boil.

coconut milk

whisk
10
Add beef to the sauce.

beef
11
Add veggies to the beef/sauce mixture.

beef
12
Heat through.
13
Serve over your choice of noodles or riice.

pasta

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Green Thai Curry with Beef

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

baby bok choy

4 oz

coconut milk

1 can

carrots

2 large

curry powder

2 tbsp

fish sauce

2 tbsp

flank steak

20 oz

garlic

2 cloves

lemon juice

1 tbsp

ground lemongrass

0.5 tsp

oil

4 servings

onions

1 large

orange pepper

1

oyster mushrooms

7 oz

bell pepper

1

rice wine vinegar

1 tbsp

snap peas

4 oz

soy sauce

3 tbsp

bell pepper

1

Cooking in Steps

1 Prepare marinade.Slice beef.

marinade

beef

2 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.

curry paste

marinade

beef

3 Add oil to wok and heat.Cook beef until done, approximately 10 minutes.

beef

cooking oil

4 Remove from wok and set aside.

5 Add onions and cook for about 2 minutes.

onion

6 Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.

mushrooms

sugar snap peas

bok choy

carrot

peppers

7 Remove veggies from wok and set aside.

8 Add curry paste to wok and heat through.

curry paste

9 Add coconut milk and whisk until smooth.Bring to a boil.

coconut milk

10 Add beef to the sauce.

beef

11 Add veggies to the beef/sauce mixture.

beef

12 Heat through.

13 Serve over your choice of noodles or riice.

pasta

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

Kenyan Pilau

1
Prepare marinade.Slice beef.

2
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.

3
Add oil to wok and heat.Cook beef until done, approximately 10 minutes.

4
Remove from wok and set aside.

5
Add onions and cook for about 2 minutes.

6
Add carrots, peppers and mushrooms.When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.

7
Remove veggies from wok and set aside.

8
Add curry paste to wok and heat through.

9
Add coconut milk and whisk until smooth.Bring to a boil.

10
Add beef to the sauce.

11
Add veggies to the beef/sauce mixture.

12
Heat through.

13
Serve over your choice of noodles or riice.