Summary

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).

Instructions

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.

Ingredients

• 1 baby bok choy (trimmed)
• 2 coconut milk
• 3 carrots (thinly sliced diagonal)
• 4 green curry powder
• 5 fish sauce
• 6 flank steak
• 7 garlic (thinly sliced)
• 8 lemon juice
• 9 ground lemongrass
• 10 Oil for cooking in wok
• 11 onions (sliced)
• 12 orange pepper (thinly sliced)
• 13 oyster mushrooms (chopped)
• 14 red pepper (thinly sliced)
• 15 rice wine vinegar
• 16 snap peas (thinly sliced diagonal)
• 17 soy sauce
• 18 yellow pepper (thinly sliced)

Directions

• 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.