This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
“Without curry, boiled rice can be very dull.”
-C. Northcote Parkinson, English author
You can make this as hot as you like and using the small green Thai chilies is the perfect way to do it. If you can't find them, a jalapeno chili will work just fine.
This is a "one chili" recipe and is mild with just a bit of heat. Just like you see on menus and such, adding a chili will ratchet up the heat and the 3 chili version will be very hot.
This is great served over Brown Rice, but you could also try quinoa or even brown rice noodles.
Servings: 3 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes very good leftovers. Reheat gently.
Place the garlic, chili pepper, onion, cilantro, parsley, olive oil, lime juice, cumin, turmeric, salt and pepper in a mini-chopper or blender and process until smooth.
Place the cubed beef in a bowl with the green curry paste.
Toss the cubes to coat well and let stand in the refrigerator for at least 30 minutes (overnight is best).
When ready to cook place a large skillet over medium-high heat.
Add the beef and green curry sauce to the pan.
Reduce the heat to medium and stir until the beef is browned on the outside.
Add the lite coconut milk and stock.
Stir and cover.
Cook for about 30 minutes over low-medium simmering until the sauce is thickened.
Serving size: about 2 cups
|Calories from Fat 90
|% Daily Value
|Total Fat 10g
|Saturated Fat 5g
|Monounsaturated Fat 4g
|Trans Fat 0g
|Total Carbohydrates 10g
|Dietary Fiber 1g
|Vitamin K 139 mcg