Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


“Without curry, boiled rice can be very dull.”
-C. Northcote Parkinson, English author

The refrigerator light goes on...

You can make this as hot as you like and using the small green Thai chilies is the perfect way. 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 I wouldn't be able to eat more than a 3 chili version (but a lot of people would).

This is a meal that is more of a splurge. While I try to target a meal to have about 15 grams of fat or so and as low an amount of saturated fat as possible, the light coconut milk is a great alternative in having your curry and eating it too.


Green Curry Beef

Servings: 3 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does make very good leftovers. Reheat gently.

Serve with Jasmine Rice or Cinnamon Rice or Cinnamon Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version

2 cloves garlic (sliced)
1 small fresh Thai green chili (chopped)
1 small white onion (chopped)
1 cup cilantro leaves
1/2 cup curley parsley
1 Tbsp olive oil
1 lime (juiced)
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp salt
fresh ground black pepper
16 ounces beef top round (cut into 3/4 inch cubes)
1 can light coconut milk

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 stir. Cook for about 30 minutes over low-medium simmering until the sauce is thickened. Serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 3

Amount Per Serving

Calories 279 Calories from Fat 143
  % Daily Value
Total Fat 17g 25%
    Saturated Fat 10g 48%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 62mg 21%
Sodium 227mg 9%
Total Carbohydrates 6g 2%
    Dietary Fiber 1g 4%
    Sugars 1g
Protein 27g
Vitamin A 19% Vitamin C 33%
Calcium 5% Iron 24%
Vitamin K 139 mcg Potassium 621 mg
Magnesium 56 mg