This Thai green curry beef and veggies bowl recipe is for both the meat eater and vegetarian palate! A one pot green curry beef recipe that’s quick to make and flavorful! No noodles needed, just lots of veggies and a creamy Thai broth! Paleo, Whole 30 friendly if that floats your boat! 😉
This beef curry bowl recipe is such a tasty meal, you’ll to forget how healthy it also is. Protein, antioxidants, and veggies to boot!
Oh friends. It’s curry in a hurry Thursday! But wait, hold up, beef curry? Um, didn’t I just post a plant based meal plan this week? Yes, yes I did. And I’m all for those fancy plants! Haha see what I did there? Okay but really, I’ve got a good story to follow up on these green curry beef veggie bowls. And yes, it has to do with eating just plants and my beefy dilemmas. Le sigh… get ready for some fun nerdy nutrition talk, about me personally. Gasp!
So as mentioned in my Sunday meal plan, the past month has been kinda inconvenient, health wise. I’ve been stressed (a little more than what I could handle) and my body yelled at me… STOP!! And by stop I mean I got sick for 2 weeks. Sore Throat and sinus infection and all! Digesting food was HARD!! Especially meat. Heck, even fish. Fun times!
Digesting meat has always been a bit harder since my colon surgery. Um, by the way, the word colon in a food post makes me cringe, but I digress. Anyway… I just knew it would take time.
Here’s the thing, good quality grass-fed meat has tons of health benefits, even mental health perks!! Iron, amino acids, zinc, conjugated linoleic acid (a type of fat which is shown to reduce the risk of heart disease), and B vitamins. So you in order to get more bang for my “health” buck here, I drank a lot of bone broth. That is, on top of enjoying all my other plant powered meals!
This dish, this curry beef dish made with ground beef, broth, vegetables, and all those wonderful green curry components, has been one of those reintroduction to meat dishes. And it’s done wonders! A true comfort dish.
Yes, I know, it’s summer. Yes, it’s hot out. But in my opinion, this is one beefy bowl you can enjoy year round! I like to think this is due to the green curry. Green Curry definitely taste lighter thanks to the keffir lime and lemongrass. More on that below!
Now let’s talk about that beefy dish. Oh and if beef is still not your preference, I highly recommend a gluten free tempeh or lentil to replace it. Both are high in plant based iron and protein!!
CHECK IT –-> Thai green beef curry & veggie. The QUICK CURRY version!
- Thai green chile paste
- Coconut milk
- Baby bok choy
- Shaved steamed carrots
- Thai Red Bird’s Eye Pepper
- Ground beef
This is one combo that soothes the soul! Even though the meat is not stewed for long hours, it’s still tender and easier to digest. Lemongrass (especially the oil) is used in many countries as a detoxifier. It also contains special anti-bacterial component which can help ease digestion. (source). Oh and lemongrass can help with easing anxiety. Goodness gracious I need that right now! Cookbook Manuscript due in 14 days!!!
See, now you know why I love this one pot wonder!
Let’s not forget the baby bok choy and carrots. Lightly steamed in the same pan, with the lemongrass on top! It’s like one Thai Curry infused nutritional power house BOWL!
Quick Thai Green Curry Beef & Veggies
Quick Thai Green Curry Beef & Veggies (Paleo)
- 1 lb lean ground beef
- 2 tbsp sesame or grapeseed oil
- 1/2 tsp minced garlic
- salt/pepper to taste
- 1/3 to 1/2 c green curry paste (each brand has different color as spice factor to adjust accordingly)
- 1/2 of a lime juiced (extra slices for topping)
- 1/2 to 2/3 cup coconut milk
- 2 lemon grass sticks -sliced in half
- 4 baby bok choy
- 1 large carrot (6-8 inches)
- 1/3 cup vegetable broth
- 1 birds eye thai red pepper (1)
- 1-2 green onions - green portion (chopped)
- 1/2 small bunch or less fresh cilantro (gently torn or chopped)
- Optional 2 tbsp sweet thai chili sauce
- Cook the beef until browned (not overcooked). Remove from the pan and set aside. Drain excess fat and grease.
- Add 2 tbsp oil to pan. Then 1/2 c green curry paste (store bought) and 1/2 tsp minced garlic. Stir together on medium.
- Add meat back to pan.
- Mix and cook on medium to medium high for 2-3 minutes.
- Add lime juice, 2 tbsp sweet thai chili sauce (this is optional but gives it more spice/sweetness), and 1/2 cup to 2/3 cup coconut milk. *The more coconut milk you add, the more mild the curry is in the meat veggie bowl; when serving.
- Slice 1 lemon grass (cut in down the middle) and add to pan with salt/pepper to to taste.
- Simmer for 5 minutes.
- Add 3 -4 sliced in half baby bok choy cabbages. Place them on on top of meat mixture. Next add your 1 shaved (or julienne sliced) large carrot.
- Pour 1/4 c broth on top. Cover and simmer on medium low for another 4-5 minutes or until veggies are steamed.
- Add sliced thai red pepper last. Keep thai pepper seeds for extra spice or removed for less spice.
- Serving into bowls. Spoon extra broth on top of each bowl. Garnish with chopped green onion and cilantro ‘
If you don’t have bok choy, use chopped cabbage (3 cups). Optional sesame seeds to garnish. This is a mild dish without the thai red peppers, so feel free to add more or less spice!
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Speaking of healing ya’ll, I really want to give you an update on a year of healing. I can’t believe it’s almost been a year since! To be honest, I haven’t worked out much and tried to rest, but the other component is majorly lacking. The mental rest. Trust me, I am fully aware! More to say about that soon. If that floats your boat.
For now, float on over to the Asian aisle and pick up some Thai Green Curry paste stat! Make this and then savor the moment. Mmm k?
Green Curry Lovers, do you make this dish with or without meat?
I’d love more recipes! I’ve made it with salmon and I can’t get enough!