Thai Green Beef Curry

Thai Green Beef Curry Recipe

Yields: 4 serving
Net carbs: 7.8 grams

Ingredients

Beef

• 16 oz beef (1 lb, Diced)
• 1 shallots
• 2 tbsp, chopped shallots (Chopped, for Garnishing)
• 3 tbsp cooking oil
• 0.5 cup unsweetened coconutmilk
• 1 tsp lime juice
• 0.5 cup water
• 1 pinch salt
• 0.5 medium red bell peppers (6-7 Fine Slices)

Green Curry Paste

• 4 tbsp water (to grind the)
• 0.5 serving thai taste kaffir lime leaves
• 1 sprigs coriander
• 2 tbsp coriander
• 1 tsp cumin seeds
• 2 tsp peppercorns
• 3 clove garlic
• 4 tbsp lemon grass (citronella) (grated)
• 0.5 tbsp thai taste galangal minced kha

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Instructions

1. 1
   Put the coriander seeds, cumin seeds and peppercorns in a frying pan and dry roast them on medium heat until the coriander seeds start turning brown.
2. 2
   Once dry roasted, put all the ingredients in a spice grinder and grind to a fine powder. Add the remaining ingredients along with the water and grind until you get a smooth paste.
3. 3
   Put the meat in a mixing bowl, add the ground curry paste to it and squeeze lime juice over it. Add salt and mix all ingredients well.
4. 4
   Chop the shallots and leave aside.
5. 5
   In a heavy bottomed saucepan heat 3 Tbsp of Oil and add the chopped shallots.
6. 6
   Fry the shallots for 30 seconds and add the marinated meat. Stir for a few more seconds and then add half a cup of water. Stir once again, add a little salt for seasoning and turn the heat up on high.
7. 7
   Once it starts bubbling, reduce heat to medium and continue cooking for 30 minutes with the lid on. If the water dries out add a little more water until the meat is cooked.
8. 8
   The green curry should be thick in consistency once the meat is cooked.
9. 9
   Pour half a cup of coconut milk into the curry and stir again.
10. 10
    Taste the curry for salt and sprinkle more if required.
11. 11
    Garnish with slices of red bell pepper, chopped shallots and serve hot.

Additional Photos

Put the coriander seeds, cumin seeds and peppercorns in a frying pan and dry roast them on medium heat until the coriander seeds start turning brown.

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Once dry roasted, put all the ingredients in a spice grinder and grind to a fine powder. Add the remaining ingredients along with the water and grind until you get a smooth paste.

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Put the meat in a mixing bowl, add the ground curry paste to it and squeeze lime juice over it. Add salt and mix all ingredients well.rnChop the shallots and leave aside.

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In a heavy bottomed saucepan heat 3 Tbsp of Oil and add the chopped shallots.rnFry the shallots for 30 seconds and add the marinated meat. Stir for a few more seconds and then add half a cup of water. Stir once again, add a little salt for seasoning and turn the heat up on high.

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Once it starts bubbling, reduce heat to medium and continue cooking for 30 minutes with the lid on. If the water dries out add a little more water until the meat is cooked.rnThe green curry should be thick in consistency once the meat is cooked. Pour half a cup of coconut milk into the curry and stir again.

Taste the curry for salt and sprinkle more if required.rnGarnish with slices of red bell pepper, chopped shallots and serve hot.