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Green Thai Curry with Beef

4 servings 180 minutes Source

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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