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Quick Thai Green Curry Beef & Veggies


  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x

Description

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


Scale

Ingredients

  • 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 (see notes for substitutions)
  • 1 large carrot (68 inches)
  • 1/3 cup vegetable broth
  • 1 birds eye thai red pepper (1)
  • 12 green onions – green portion (chopped)
  • 1/2 small bunch or less fresh cilantro (gently torn or chopped)
  • Optional 2 tbsp sweet Thai chili sauce
  • Optional sesame seeds to garnish.

Instructions

  1. Cook the beef until browned (not overcooked). Remove from the pan and set aside. Drain excess fat and grease.
  2. 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 heat.
  3. Add meat back to pan. Mix and cook on medium to medium high for 2-3 minutes.
  4. 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.
  5. Slice 1 lemon grass (cut in down the middle) and add to pan with salt/pepper to to taste.
  6. Simmer for 5 minutes.
  7. Add 3 -4 sliced in half baby bok choy cabbages. Place them on on top of meat mixture. Next add 1 shaved (or julienne sliced) large carrot.
  8. Pour 1/4 c broth on top. Cover and simmer on medium low for another 4-5 minutes or until veggies are steamed.
  9. Add sliced thai red pepper last. Keep thai pepper seeds for extra spice or removed for less spice.
  10. Serving into bowls. Spoon extra broth on top of each bowl. Garnish with chopped green onion and cilantro.

Notes

  • The two Green Curry Pastes I love are Thai Kitchen and Mekhala Organics
  • If you don’t have bok choy, use chopped cabbage (3 cups).
  • This is a mild dish without the thai red peppers, so feel free to add more or less spice!

Estimated Nutrition Per Bowl:

380- 400 calories, 20 -24 gram fat (depending on beef you use) 9 carbohydrates, 3 grams of fiber, 5 grams sugar, 30-35 grams of protein. 

  • Category: main meal
  • Cuisine: Thai

Keywords: green curry beef, paleo, Whole30, gluten free, curry recipes

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