Healthy Thai Green Curry Recipe

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In the mood for something spicy and exotic? Have an extra prime rib steak lying around in need of using up? This was the situation I was in last week, so I hopped over to my local Asian grocery store, picked up a few simple ingredients, and voila! Prime rib thai green curry! For a dinner party, just double up on all the ingredients.

This recipe will make the whole house smell amazing, and will be a crowd pleaser for sure. Buckle up, and enjoy!

I cubed my beef, but next time I’d like to try it sliced as thinly as possible. If you try it sliced, be sure to leave a comment and let me know how it turned out! If you don’t have prime rib, no worries, you can use flank steak as well, but if that’s the case you should marinate it in soy sauce for a couple hours first to keep it tender.

If you have any steak left over, as I did, save it and add it to a hearty salad next day.

Ingredients : Healthy Thai Green Curry

• 1 400 ml can coconut milk (I use Aroy-D)
• 1 cup baby corn (whole)
• 1 cup sliced bamboo shoots
• 3 cups baby bok choy (roughly chopped)
• 1 medium chili pepper (seeded, chopped)
• 1 cup asian cilantro (or regular cilantro)
• 1/2 white onion (chopped)
• 1 green pepper (chopped)
• 12 oz beef (prime rib steak, cubed)
• 2 tbsp soy sauce
• 1/2 tsp fish sauce
• 3 tbsp green curry paste
• 10 kaffir lime leaves
• 2 cloves garlic
• 2 tbsp olive oil
• salt to taste

Instructions

1. In a large wok on medium heat, add oil, garlic, onions, green pepper, chili until soft and slightly browned
2. Add kaffir lime leaves, bok choy, cilantro, bamboo shoots, baby corn, soy sauce, fish sauce – cook 10 minutes, stirring occasionally
3. In a separate pan, sear steak in oil, 2-3 minutes until outside is browned. Add to curry
4. In a bowl, add curry paste and coconut milk. Mix with a fork until even consistency. Add to curry
5. Reduce hit, let simmer for 30 minutes
6. Remove kaffir lime leaves
7. Serve with rice, and enjoy!