THAI GREEN BEEF CURRY
A super Quick and Easy Green Curry recipe. This Thai Green Beef Curry is the best authentic Asian recipe. It uses strips of steak, coated in green curry paste (shop-bought but you can make own if you wish) With coconut milk and extra chillies added if you like it spicy? (optional) Ready to be served up with Sticky Jasmine Rice in only 15 minutes!
Provided by Luke and Kay - Flawless Food
Categories Dinner Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
- Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
- After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
- Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
- Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
- Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
- Add the previously blanched aubergine and onions into the pan, stir through.
- Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
- Add a handful of chopped fresh basil.
- Serve with rice or noodles, and extra chillies (if wanted).
Nutrition Facts : Calories 565 kcal, Carbohydrate 21 g, Protein 25 g, Fat 45 g, SaturatedFat 33 g, Cholesterol 61 mg, Sodium 779 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
THAI GREEN CURRY BEEF STIR-FRY
Time 25m
Number Of Ingredients 10
Steps:
- In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate.
- Add remaining oil to skillet. Stir-fry mushrooms and eggplant over medium-high heat, 3 to 5 min., or until eggplant starts to soften. Stir in curry paste and fish or soy sauce and cook 1 min. Add coconut milk. Reduce heat to medium. Cook 5 min., stirring occasionally, or until eggplant is tender.
- Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.
Nutrition Facts : Calories 440, Fat 33, SaturatedFat 21, Carbohydrate 12, Sugar 5, Protein 24, Cholesterol 45, Fiber 3, Sodium 1090
BEEF WITH GREEN CURRY
Make and share this Beef With Green Curry recipe from Food.com.
Provided by William Uncle Bill
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil.
- Add garlic and fry until golden brown, about 3 minutes, stirring often.
- Stir in curry paste and mix well.
- Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
- Add coconut cream, stir well and bring to boil.
- Add beef stock and return to boil, stirring constantly.
- Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
- Stir in chopped basil leaves just before serving.
Nutrition Facts : Calories 540.5, Fat 30, SaturatedFat 14.5, Cholesterol 39.4, Sodium 1212.4, Carbohydrate 56, Fiber 29.6, Sugar 25.7, Protein 22.8
THAI CURRY STIR-FRY
Make and share this Thai Curry Stir-Fry recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
- Spray wok or large skillet with cooking spray; heat over medium high heat.
- Add onions and garlic and stir-fry for 1 minute; remove from wok.
- Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
- Add oil to hot wok.
- Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
- Stir broth mixture and add to wok.
- Cook and stir until broth mixture comes to a boil and thickens slightly.
- Return all vegetables to to wok and heat through.
- Serve with rice.
Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2
BEEF CURRY STIR-FRY
Make and share this Beef Curry Stir-Fry recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the soy sauce, garlic, ginger, and 2 T oil.
- Add beef; toss to coat.
- Chill for 15 minutes.
- In wok (or lg skillet) heat remaining oil.
- Stir-fry beef over med heat for 2 minutes.
- Remove beef and set aside.
- Stir-fry onion for 1 minute.
- Add peppers and celery; stir-fry 2 minutes.
- Return beef to wok.
- Mix water, cornstarch and curry until smooth.
- Add to wok, bring to a boil stirring constantly.
- Boil for 1 minute.
THAI STIR-FRY BEEF CURRY
After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!
Provided by Raspberry Cordial
Categories Curries
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the sauce ingredients and set aside.
- Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
- Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
- Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
- Serve over Jasmine rice. (P.S. Don't eat the lime leaves).
STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS
Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 13
Steps:
- Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
- Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
- Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium
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- In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate.
- Add remaining oil to skillet. Stir-fry mushrooms and eggplant over medium-high heat, 3 to 5 min., or until eggplant starts to soften. Stir in curry paste and fish or soy sauce and cook 1 min. Add coconut milk. Reduce heat to medium. Cook 5 min., stirring occasionally, or until eggplant is tender.
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