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:

4 oz baby bok choy (trimmed)

1 can coconut milk

2 large carrots (thinly sliced diagonal)

2 tbsp. green curry powder

2 tbsp. fish sauce

20 oz. flank steak

2 cloves of garlic (thinly sliced)

1 tbsp. lemon juice

1/2 tsp. ground lemongrass

Oil for cooking in wok

1 large onions (sliced)

1 orange pepper (thinly sliced)

7oz. oyster mushrooms (chopped)

1 red pepper (thinly sliced)

1 tbsp. rice wine vinegar

4 oz. snap peas (thinly sliced diagonal)

3 tbsp. soy sauce

1 yellow pepper (thinly sliced)

Equipment:

wok

whisk

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:

Quickview
658 Calories
39g Protein
45g Total Fat
27g Carbs
45% Health Score
Limit These
Calories
658k
33%

Fat
45g
71%

  Saturated Fat
25g
158%

Carbohydrates
27g
9%

  Sugar
11g
13%

Cholesterol
85mg
28%

Sodium
1610mg
70%

Get Enough Of These
Protein
39g
79%

Vitamin C
170mg
207%

Vitamin A
9563IU
191%

Manganese
1mg
76%

Selenium
51µg
74%

Vitamin B3
14mg
72%

Vitamin B6
1mg
71%

Phosphorus
539mg
54%

Zinc
7mg
48%

Potassium
1483mg
42%

Iron
7mg
40%

Fiber
8g
35%

Vitamin E
5mg
33%

Magnesium
132mg
33%

Copper
0.64mg
32%

Folate
127µg
32%

Vitamin B2
0.48mg
29%

Vitamin K
29µg
28%

Vitamin B5
2mg
24%

Vitamin B1
0.34mg
22%

Vitamin B12
1µg
22%

Calcium
143mg
14%

Vitamin D
0.35µg
2%

covered percent of daily need
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