Green Curry Beef

Servings

Serving size

about 2 cups

COOKING TIME

30 Minutes

This recipe can be multiplied and makes very good leftovers. Reheat gently.

Serve with Brown Rice or Cinnamon Rice or Jasmine Rice

Ingredients

2 Cloves Garlic, raw (sliced)

1 pepper Peppers, hot chili, green, raw (chopped)

1 small White onions (chopped)

1 cup Coriander (cilantro) leaves, raw

1/2 cup chopped Fresh parsley

1 Tbsp. Olive oil

1 lime Lime juice, raw

1 tsp.. Ground cumin

1/4 tsp. Ground turmeric

1/4 tsp. Salt

16 ounces Beef top round (cut into 3/4 inch cubes)

1 cup Lite Coconut Milk

1/2 cup Low sodium chicken or vegetable stock

Instructions

Place the garlic, chili pepper, onion, cilantro, parsley, olive oil, lime juice, lime zest, cumin, turmeric, salt and pepper in a mini-chopper or blender and process until smooth.

Place the cubed beef in a bowl with the green curry paste.

Toss the cubes to coat well and let stand in the refrigerator for at least 30 minutes (overnight is best)

When ready to cook place a large skillet over medium-high heat.

Add the beef and green curry sauce to the pan.

Reduce the heat to medium and stir until the beef is browned on the outside.

Add the lite coconut milk and stock.

Stir and cover.

Cook for about 30 minutes over low-medium simmering until the sauce is thickened.

Serve.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Cinnamon Rice

In a medium sauce pan, heat the water, salt and cinnamon. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small…

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

You can make this as hot as you like and using the small green Thai chilies is the perfect way. However, if you cannot find them, a jalapeno chill will work OK.

This is a “one chili” recipe and is mild with just a bit of heat. Just like you see on menus and such adding a chili will ratchet up the heat and the 3 chili version will be very hot.

This is great served over a simple Brown Rice but also great served with quinoa or even brown rice noodles.

"Without curry, boiled rice can be very dull."

C. Northcote Parkinson, English author