Recipes - Thai

Green curry beef
Green curry beef


Green curry beef recipe is a variety of curry in Thai cuisine. Green curries tend to be just as spicy as red curries or hotter. The green colour is derived from the green chillies used in the paste.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

300g Beef Fillet, thinly sliced
4 tsp Valcom Green Curry Paste
100ml cup TCC coconut milk
2 cup Squid fish sauce
1 cup Sugar
1 cups Green bean, cut into 2 cm lengths
1 Eggplant, cut into large pieces
1/2 Green and red capsicum, cut into large pieces
2 Valcom kaffir lime leaves
2 tbsp Bird's eye chilli, sliced




Steps:

1. Stir-fry green curry paste in a saucepan until fragrant; add 1/2 cup of coconut milk and bring to boil over medium heat.
2. Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
3. Add green bean, eggplant and capsicum, simmer until vegetables are tenders. Add Kaffir lime leaves, basil leaves and chlli just before removing from heat. Serve with steamed jasmine rice.

 


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Green curry beef

Green curry beef

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Green curry beef recipe is a variety of curry in Thai cuisine. Green curries tend to be just as spicy as red curries or hotter. The green colour is derived from the green chillies used in the paste.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

300g Beef Fillet, thinly sliced
4 tsp Valcom Green Curry Paste
100ml cup TCC coconut milk
2 cup Squid fish sauce
1 cup Sugar
1 cups Green bean, cut into 2 cm lengths
1 Eggplant, cut into large pieces
1/2 Green and red capsicum, cut into large pieces
2 Valcom kaffir lime leaves
2 tbsp Bird's eye chilli, sliced

Instructions

1. Stir-fry green curry paste in a saucepan until fragrant; add 1/2 cup of coconut milk and bring to boil over medium heat.
2. Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
3. Add green bean, eggplant and capsicum, simmer until vegetables are tenders. Add Kaffir lime leaves, basil leaves and chlli just before removing from heat. Serve with steamed jasmine rice.

 

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