Green Thai Curry with Beef
20 oz. of beef (thinly sliced)
2 cloves of garlic (thinly sliced)
1 tbsp. rice wine vinegar
3 tbsp. soy sauce
1/2 tsp. ground lemongrass
[b]For curry paste[/b]:
2 tbsp. green curry powder
2 tbsp. fish sauce
1 tbsp. lemon juice
1 can coconut milk
1 large onions (sliced)
2 large carrots (thinly sliced diagonal)
1 yellow pepper (thinly sliced)
1 red pepper (thinly sliced)
1 orange pepper (thinly sliced)
4 oz. snap peas (thinly sliced diagonal)
4 oz baby bok choy (trimmed)
7oz. oyster mushrooms (chopped)
Oil for cooking in wok
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.
Serve over your choice of noodles or riice.
Green Thai Curry with Beef...slices of marinated beef, veggies and spicy green thai curry sauce, served over a bed of noodles with a side of spring rolls.
Foodista Blog of the Day...March 21/15
Thursday, April 9, 2015 - 5:25pm