Green Thai Curry with Beef
Ingredients
20 oz. of beef (thinly sliced)
[b]For marinade[/b]:
2 cloves of garlic (thinly sliced)
1 tbsp. rice wine vinegar
3 tbsp. soy sauce
1/2 tsp. ground lemongrass
[b]For curry paste[/b]:
2 tbsp. green curry powder
2 tbsp. fish sauce
1 tbsp. lemon juice
1 can coconut milk
[b]Veggie selection[/b]:
1 large onions (sliced)
2 large carrots (thinly sliced diagonal)
1 yellow pepper (thinly sliced)
1 red pepper (thinly sliced)
1 orange pepper (thinly sliced)
4 oz. snap peas (thinly sliced diagonal)
4 oz baby bok choy (trimmed)
7oz. oyster mushrooms (chopped)
Oil for cooking in wok
Preparation
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.
.
About
Green Thai Curry with Beef...slices of marinated beef, veggies and spicy green thai curry sauce, served over a bed of noodles with a side of spring rolls.
Foodista Blog of the Day...March 21/15
Yield:
8 cups
Added:
Thursday, April 9, 2015 - 5:25pm
