Hi y’all!  Are you all ready for the Easter weekend.  I think I am going to try a new recipe that takes a twist on the traditional holiday lamb dish but I digress.  We’ve been feeling the international theme this week and I decided to try out a new recipe from my barre3 “Love Your Lower Body” challenge book.  It was another HUGE hit with lots of flavor, color, texture variety and healthy!  Bonus!  (I’ve included a picture of a new favorite rice blend that includes brown basmati rice and quinoa.  I followed the package directions for cooking.  Feel free to use the brown basmati rice of your choosing.  The recipe calls for 1 cup uncooked brown basmati rice.)  Enjoy y’all!

Thai Green Curry Beef with Basmati Rice

(makes 4 servings – courtesy of barre3)

Ingredients:

1 tablespoon canola oil

1 pound beef sirloin, cut into 1″ cubes

3 tablespoons green curry paste

2 cans (14 ounces each) coconut milk (fat skimmed from top of each can)

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

2 cups Napa cabbage or bok choy (1/2 small head), thinly sliced

1 red bell pepper, seeded and cut into thin strips

1 carrot, cut into thin 2″ sticks

1 cup mushrooms, sliced

Juice of 1 lime (optional)

Instructions:

Heat the oil in a wide pot or wok on medium-high heat.  Add the beef cubes and cook for 5 minutes, stirring often, until browned on all sides.  Transfer to a plate.  To the pot or wok, add the curry and the thick coconut milk (from the top parts of the cans) and bring to a boil, stirring until dissolved.  Reduce the heat and simmer for 3 minutes.

Add the garlic, ginger, cabbage, bell pepper, carrot, and mushrooms and boil gently for 5 minutes, or until the vegetables are  cooked but not mushy.  Turn off the heat and add the lime juice, if using, and salt to taste.  Serve with the rice.