Green Thai Curry with Beef

You can never have too many main course recipes, so give Green Thai Curry with Beef a try. This recipe serves 4 and costs $5.87 per serving. One serving contains 659 calories, 39g of protein, and 46g of fat. From preparation to the plate, this recipe takes around 3 hours. This recipe from Foodista requires oil, snap peas, soy sauce, and bell pepper. 2 people found this recipe to be tasty and satisfying. It is a pricey recipe for fans of Asian food. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 80%, this dish is pretty good. Similar recipes include 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).

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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

 

Step by step:

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.

Nutrition Information:

covered percent of daily need