Thai·gluten-free·medium

Green Thai Curry with Beef

Name: Green Thai Curry with Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4.0 oz baby bok choy; 1.0 can coconut milk; 2.0 large carrots; 2.0 tbsp curry powder; 2.0 tbsp fish sauce; 20.0 oz flank steak; 2.0 cloves garlic; 1.0 tbsp lemon juice; 0.5 tsp ground lemongrass; 4.0 servings oil; 1.0 large onions; 1.0 orange pepper; 7.0 oz oyster mushrooms; 1.0 bell pepper; 1.0 tbsp rice wine vinegar; 4.0 oz snap peas; 3.0 tbsp soy sauce; 1.0 bell pepper

This vibrant Green Thai Curry with Beef balances fiery, aromatic notes with creamy richness, thanks to tender flank steak simmered in a fragrant broth of coconut milk, fish sauce, and fresh aromatics. Baby bok choy adds a crisp, slightly bitter contrast to the dish’s silky texture, while carrots lend natural sweetness and crunch, all brightened by a squeeze of lemon juice. The curry’s layers of lemongrass, garlic, and curry powder create a bold, herbaceous depth that’s both comforting and invigorating. Worth the effort for its bold flavors and satisfying balance, this dish delivers restaurant-quality results with every fragrant spoonful.

40 min(prep 15 + cook 25)

4 servings

450 kcal

Ingredients

baby bok choy4.0 oz
coconut milk1.0 can
carrots2.0 large
curry powder2.0 tbsp
fish sauce2.0 tbsp
flank steak20.0 oz
garlic2.0 cloves
lemon juice1.0 tbsp
ground lemongrass0.5 tsp
oil4.0 servings
onions1.0 large
orange pepper1.0
oyster mushrooms7.0 oz
bell pepper1.0
rice wine vinegar1.0 tbsp
snap peas4.0 oz
soy sauce3.0 tbsp
bell pepper1.0

Nutrition

450 kcalper serving

Protein30g34%

Carbs20g23%

Fat28g32%

Fiber5g6%

Sugar4g5%

Directions

1
Slice the flank steak against the grain into thin strips, about 1/4 inch thick.
2
Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering.
3
Add the beef strips in a single layer and sear for 2-3 minutes until browned, then remove and set aside.
4
Reduce heat to medium-high, add remaining oil, and sauté the diced onion and minced garlic for 2 minutes until fragrant.
5
Add the sliced carrots, bell pepper, orange pepper, and oyster mushrooms; cook for 4 minutes, stirring occasionally.
6
Stir in the curry powder and ground lemongrass, cooking for 1 minute until aromatic.
7
Pour in the coconut milk, fish sauce, soy sauce, rice wine vinegar, and lemon juice; bring to a simmer.
8
Add the baby bok choy, snap peas, and cooked beef; simmer for 3-4 minutes until vegetables are tender-crisp.
9
Taste and adjust seasoning with additional fish sauce or soy sauce if needed. Serve immediately over jasmine rice.

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