Ingrédients pour Beef With Green Curry
- Olive Oil
- 2 cloves minced garlic
- 2 tablespoons green curry paste
- 1 pound boneless steak, thinly sliced
- Coconut Cream
- 1 cup beef broth
- 2-3 small red chilies, finely sliced
- 1 tablespoon fish sauce
- Japanese Eggplants
- 1 teaspoon granulated sugar
- Fresh Sweet Basil Leaves
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Comment préparer Beef With Green Curry
- Heat 1 tablespoon of vegetable oil in a large saucepan over medium-high heat.
- Add 2 cloves of minced garlic and fry until golden brown, about 3 minutes, stirring frequently.
- Stir in 2 tablespoons of green curry paste and mix well, cooking for 1 minute until fragrant.
- Add 1 pound of thinly sliced beef and stir-fry until browned and just cooked through, about 1 to 2 minutes.
- Pour in 1 can (13.5 oz) of full-fat coconut milk, stir well, and bring to a gentle boil.
- Add 1 cup of beef stock and return to a boil, stirring constantly for 1 minute.
- Add 2-3 small red chilies (finely sliced), 1 tablespoon of fish sauce, 1 cup of Thai eggplant (cubed), and 1 teaspoon of sugar. Reduce heat to low and simmer for 5 minutes, stirring often, until the eggplant is tender.
- Stir in 1/2 cup of fresh Thai basil leaves just before serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
102g
Fat
72g
Carbs
18g
