Green curry as good as your favorite Thai restaurant? Right here. Thai Kitchen® Coconut Milk helps create a creamy base, flavored with popular Thai seasonings like ginger, garlic and lemon grass.
15m
PREP TIME
16m
COOK TIME
14
INGREDIENTS
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless beef sirloin steak, cut into thin strips
- 2 cups broccoli florets
- 1 cup chopped onion
- 1/2 cup chopped shallots
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 1/2 teaspoons finely chopped lemon grass, (optional)
-
1
cup
Thai Kitchen Unsweetened Coconut Milk
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Substitutions available
- 1 cup Lite Coconut Milk
-
1
cup
beef stock
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Substitutions available
- 1 cup water
- 1 tablespoon Thai Kitchen® Gluten Free Green Curry Paste
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon lime juice
- 1/2 cup fresh basil leaves, cut into thin strips
INSTRUCTIONS
- 1 HEAT oil in wok or large skillet on high heat. Add steak; cook and stir 1 minute. Remove meat and set aside.
- 2 DRAIN remaining oil from skillet, but do not clean. Add broccoli, onion, shallots, garlic, ginger and lemon grass, if desired; cook and stir 4 minutes or until vegetables are softened.
- 3 STIR in coconut milk, stock, curry paste, fish sauce and lime juice. Bring to a boil. Reduce heat to medium; simmer 10 minutes. Return beef to pan and stir in basil. Cook 1 minute or until heated through. Serve over cooked jasmine rice, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
