Beef Thai Green Curry
- Jasmine rice 200 g
- Diced Beef Steak 400 g
- Red Pepper 1 hfl
- Sugar Snap Peas 40 g
- Onion 1 sm
- Mushroom 3 pce
- Broccoli 1 hfl
- Green Beans 1 hfl
- Peanut oil 2 tbs
- Minced Garlic 2 clv
- Ginger 1 tbs
- Lemongrass 1 tbs
- Salt 1 pin
- Parsley 1 hfl
- Coriander 1 hfl
- Lime Juice 3 tbs
- Kaffir lime leaves 4 pce
- Thai green curry paste 1 tbs
- Fish Sauce 4 tbs
- Brown Sugar 1 tbs
- Full fat coconut milk 200 g
- Greek Yoghurt 1 tbs
Prepare all your veg by cutting them into desired shapes and sizes.
Take a large wok add in the peanut and the beef steak pieces. Cook until the beef turns brown.
In another saucepan start making the rice by adding 2 tbs of vegetable oil followed by the rice. Once the rice is covered in the oil and turns transparent add in the 400 ml of hot water. Give it a stir and cook it on a medium heat for about 10 minutes.
Start your curry paste by adding the following into your blender- onion, kaffir lime leaves, ginger, garlic, lemongrass paste, salt, ground coriander, fish sauce, brown sugar, parsley, Thai green curry paste and fresh coriander. Blend until smooth.
Add your pre prepared curry paste to you beef and cook until you can smell the aromatic flavours bursting in the air.
Add in the creamy part only of the full fat canned coconut milk. And let it simmer on a very low heat for 30 minutes.
Add in 1 tbs of Greek yoghurt to increase the creaminess and lighten the colour, this step is optional.
Once the rice turns creamy just turn the heat off, cover the saucepan and the rice will soak up the excess water until the beef is cooking.
Next add in the pre chopped veggies along with 1/2 chicken stock cube dissolved in 150ml of boiling water. This will help to loosen the texture of the paste.
Once the veggies have softened but still holding onto their bright colour, you can turn the heat off and its ready to be served.