Grilled Chicken With Spinach-Chive Pesto
Grilled Chicken With Spinach-Chive Pesto could be just the gluten free, primal, and ketogenic
Green Thai Curry with Beef
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 22 Points
Cuisine
- Thai
- Asian
- lunch
- main course
- main dish
- dinner
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
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.
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.
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