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)
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)
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.