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Green Thai Curry with Beef
Course:
Main Course
Cuisine:
Thai
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
8
cups
Author:
Gloria Duggan | Homemade & Yummy
Green Thai Curry with Beef
is aromatic curry that you can customize to suit your taste. Who needs takeout when you can make this at home.
Print Recipe
Ingredients
20
ounces
beef (your choice of cut)
(thinly sliced)
For the Marinade:
2
cloves
garlic
(thinly sliced)
1
tablespoons
rice wine vinegar
3
tablespoons
soy sauce
½
teaspoons
ground lemongrass
For the Curry Paste:
2
tablespoons
green curry powder
2
tablespoons
fish sauce
1
tablespoons
lemon juice
1
can
coconut milk
Veggie selection:
1
onion
(thinly sliced)
2
carrots
(thinly sliced on a diagonal)
1
yellow pepper
(thinly sliced)
1
red pepper
(thinly sliced)
1
orange pepper
(thinly sliced)
4
ounces
baby bok choy
(trimmed)
7
ounces
oyster mushrooms
(chopped)
1 ½
tablespoons
oil (your choice)
for cooking
Instructions
Prepare marinade and set aside.
Slice beef. 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.
Add oil to wok and heat.
Cook beef until done, approximately 10 minutes.
Remove from wok and set aside.
Add onions and cook for about 2 minutes.
Add carrots, peppers and mushrooms.
When almost done (to your preferred tenderness) add snap peas and bok choy. Cook about 2 minutes.
Remove veggies from wok and set aside.
Add curry paste to wok and heat through.
Add coconut milk and whisk until smooth.
Bring to a boil.
Add beef to the sauce.
Add veggies to the beef/sauce mixture.
Heat through.
Serve over your choice of noodles or rice.
Notes
This is the perfect dish to customize. Make it as hot/spicy as you like. Use your choice of veggies. Perfect served with spring rolls.
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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.