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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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