Description
Think you know curry? Think again. Thai Green Coconut Curry will have you rethinking everything.
If you’ve never tried this coconut-based Thai curry, you’re missing out! It’s creamy, spicy, and packed with flavor. Give it a go tonight and let us know what you think.
Ingredients
Units
Scale
For the Curry
- 1 onion, roughly chopped
- 3 cloves of garlic, minced (because garlic makes everything better)
- 6 mushrooms, sliced
- 1 cup of beef strips (or swap with chicken or tofu if that’s your vibe)
- 1 beefsteak tomato, roughly chopped
- 2 teaspoons of Thai green curry paste (bring the heat, baby!)
- 1 tin of light coconut milk
- Salt and pepper to taste
For the Salad
- 1 cucumber, sliced
- 1 large tomato, sliced
- 1/2 cup hazelnuts, chopped
- 1 pear, sliced
Instructions
For the Curry
- Heat some oil or butter in a pan and toss in the onion and garlic.
- Sauté until they’re soft and aromatic.
- Add the mushrooms and let them cook down until they’re golden and caramelized.
- Toss in the beef strips and brown them. You want the edges will be nicely seared.
- Stir in the tomato and cook just long enough for it to start breaking down, and it’s soft and juicy.
- Sprinkle in some salt and pepper, then stir in the green curry paste.
- Cook it for about a minute or so to have the flavors mix properly.
- Pour in the coconut milk, give it a good stir, and let it simmer on low heat for ±20 minutes.
- The beef will get melt-in-your-mouth tender, and the sauce will thicken up just right.
- Serve this beauty over a bed of fluffy rice (or cauliflower rice if you’re keeping it low-carb).
For the Salad
- Chop everything up, mix it, and serve. That’s it.
- This salad is the perfect fresh and crunchy sidekick to your creamy curry.
Notes
Created, Prepared, Tried, and Tested by Corlea from SA Tasty Recipes, Saffas Daily Recipes,
