Thai Country Style Curry With Ground Beef And Green Beans Recipes
THAI GREEN BEEF CURRY
A super Quick and Easy Green Curry recipe. This Thai Green Beef Curry is the best authentic Asian recipe. It uses strips of steak, coated in green curry paste (shop-bought but you can make own if you wish) With coconut milk and extra chillies added if you like it spicy? (optional) Ready to be served up with Sticky Jasmine Rice in only 15 minutes!
Provided by Luke and Kay - Flawless Food
Categories Dinner Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
- Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
- After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
- Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
- Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
- Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
- Add the previously blanched aubergine and onions into the pan, stir through.
- Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
- Add a handful of chopped fresh basil.
- Serve with rice or noodles, and extra chillies (if wanted).
Nutrition Facts : Calories 565 kcal, Carbohydrate 21 g, Protein 25 g, Fat 45 g, SaturatedFat 33 g, Cholesterol 61 mg, Sodium 779 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
THAI COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS
Make and share this Thai Country-Style Curry With Ground Beef and Green Beans recipe from Food.com.
Provided by hannahactually
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
- Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
- Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.
Nutrition Facts : Calories 258.9, Fat 16.6, SaturatedFat 4.5, Cholesterol 38.6, Sodium 1955.4, Carbohydrate 10.8, Fiber 2.2, Sugar 6.5, Protein 17.2
BEEF WITH GREEN CURRY
Make and share this Beef With Green Curry recipe from Food.com.
Provided by William Uncle Bill
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil.
- Add garlic and fry until golden brown, about 3 minutes, stirring often.
- Stir in curry paste and mix well.
- Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
- Add coconut cream, stir well and bring to boil.
- Add beef stock and return to boil, stirring constantly.
- Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
- Stir in chopped basil leaves just before serving.
Nutrition Facts : Calories 540.5, Fat 30, SaturatedFat 14.5, Cholesterol 39.4, Sodium 1212.4, Carbohydrate 56, Fiber 29.6, Sugar 25.7, Protein 22.8
THAI BEEF CURRY
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Provided by Betty McCommon
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
- Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g
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