Green Thai Curry with Beef

Green Thai Curry with Beef

Green Thai Curry with Beef

3 hours

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   22 Points
Cuisine
  • Thai
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4 oz baby bok choy (trimmed)
  • 1 can coconut milk
  • 2 large carrots (thinly sliced diagonal)
  • 2 tbsp. green curry powder
  • 2 tbsp. fish sauce
  • 20 oz. flank steak
  • 2 cloves of garlic (thinly sliced)
  • 1 tbsp. lemon juice
  • 1/2 tsp. ground lemongrass
  • Oil for cooking in wok
  • 1 large onions (sliced)
  • 1 orange pepper (thinly sliced)
  • 7oz. oyster mushrooms (chopped)
  • 1 red pepper (thinly sliced)
  • 1 tbsp. rice wine vinegar
  • 4 oz. snap peas (thinly sliced diagonal)
  • 3 tbsp. soy sauce
  • 1 yellow pepper (thinly sliced)
Instructions

Prepare marinade.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 riice.

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