Thai Green Beef Curry with Green Beans & Water Chestnuts
A spicy, authentic Thai green curry.
Nutrition Per Portion
- Calories
743
- Carbs
26g
- Fat
59.3g
- Fibre
7.8g
- Protein
31.6g
- Sugar
9.5g
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Olive Oil
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Garlic
-
Lemongrass
-
Lime Leaves
-
Green Curry Paste
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Rump Steak
-
Red Onion
-
Water Chestnuts
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Broccoli
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Green Beans
-
Chicken Stock
-
Thai Fish Sauce and Lime Dressing
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Coconut Milk
-
Green Capsicum
|
Olive Oil |
Garlic |
Lemongrass |
Lime Leaves |
Green Curry Paste |
Rump Steak |
|
Red Onion |
Water Chestnuts |
Broccoli |
Green Beans |
Chicken Stock |
Thai Fish Sauce and Lime Dressing |
|
Coconut Milk |
Green Capsicum |
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0.0 min
Place a pan on water onto boil or boil the kettle, add the chicken stock cube to 500ml of water per cube and stir until dissolved.
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1.0 min
Finely chop the red onion, garlic and lemongrass.
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3.5 min
Julienne the green capsicum and trim the green beans.
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6.0 min
Roughly chop the broccoli and water chestnuts.
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8.0 min
Cut the steak into bite sized strips.
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9.5 min
Heat the olive oil in a wok or large frying pan over high heat.
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10.0 min
Add the garlic, lemongrass, red onion and lime leaves to the pan and stir until fragrant.
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11.5 min
Add the chicken stock and green curry paste the pan, break the paste with the back of a large spoon until combined with the stock.
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12.5 min
Add the coconut milk and combine.
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13.0 min
Add the green beans and water chestnuts to the curry and allow to soften slightly.
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14.5 min
Add the steak to the curry along with the capsicum and broccoli, continue to cook for a few minutes until the steak is cooked through.
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16.5 min
Add the fish sauce dressing to the curry and stir through.
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17.5 min
Remove from the heat and distribute the curry among serving bowls.
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Ingredients
Olive Oil
1 tablespoon per person
Garlic
sliced
Lemongrass
finely chopped
Lime Leaves
Green Curry Paste
Rump Steak
sliced
Red Onion
Water Chestnuts
chopped
Broccoli
chopped
Green Beans
trimmed
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
Thai Fish Sauce and Lime Dressing
Coconut Milk
Green Capsicum
julienne
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Reviews (2)
Anne McGarva Verified
Anne McGarva Verified
I felt the meat was not cooked long enough by adding near the end so cooked it for a bit longer before adding in the broccoli and green pepper.