Thai Green Beef Curry

with Green Beans & Water Chestnuts

  • Asian
  • Keto
  • Meat
  • Thai
  • Beef

A spicy, authentic Thai green curry.

Nutrition Per Portion

  • 743 Calories | 
  • 26g Carbohydrates | 
  • 59.3g Fat | 
  • 7.8g Fibre | 
  • 31.6g Protein | 
  • 9.5g Sugar
  • 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.

  • 1.0 min

    Finely chop the red onion, garlic and lemongrass.

  • 3.5 min

    Julienne the green capsicum and trim the green beans.

  • 6.0 min

    Roughly chop the broccoli and water chestnuts.

  • 8.0 min

    Cut the steak into bite sized strips.

  • 9.5 min

    Heat the olive oil in a wok or large frying pan over high heat.

  • 10.0 min

    Add the garlic, lemongrass, red onion and lime leaves to the pan and stir until fragrant.

  • 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.

  • 12.5 min

    Add the coconut milk and combine.

  • 13.0 min

    Add the green beans and water chestnuts to the curry and allow to soften slightly.

  • 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.

  • 16.5 min

    Add the fish sauce dressing to the curry and stir through.

  • 17.5 min

    Remove from the heat and distribute the curry among serving bowls.

  • Ingredients

    Olive Oil

    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.

    Thai Fish Sauce and Lime Dressing ,

    Coconut Milk

    Green Capsicum , julienne

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