Ingredients
-
1-1/2 lbs (.5-.7 kg) Beef Sirloin Tips
-
2 Tbsp Olive Oil
-
4 Shallotsor 1 large onion
-
1 Yellow Bell Pepper
-
1 Orange Bell Pepper
-
1/2 lb (200gm) Green Beans
-
3 Garlic Cloves
-
2 stalks Lemon Grassor 1 Tbsp lemon grass paste or powder- see link for more info.
-
1" piece (2.54 cm) Fresh Ginger
-
4-8 Bird's Eye Chile Peppersfresh or dried, adjust amount to your heat level
-
2 Tbsp Tumeric
-
3 Tbsp Yellow Curry Powder
-
1 Tbsp Cumin
-
1/2 tsp Cardamom
-
1 cup Beef stock
-
2 cans (27oz, 765gm) Light Coconut Milkregular works as well of course and makes it creamier
-
1/3 cup Peanut Butter
-
1 bunch Spring Onionsor green onions
-
1 bunch (or cilantro) Fresh Thai Basil
-
1/2 cup (garnish) Roasted Peanuts
-
2 cups Jasmin Riceor Basmati
Directions
Steps
|
1
Done
|
Cook the RiceCook the rice acc. to the package directions - in a pan on the stove or in an instant pot, etc. I prefer Jasmine or Basmati rice for curry dishes. |
|
2
Done
|
Sauté the Beef Sirloin TipsHeat the oil in a large sauté pan. Season the Sirloin beef tips with salt on both sides. Sear the beef 1-2 minutes on each side. Transfer to a plate and set aside. |
|
3
Done
|
Prepare the Green CurryIn the meantime, peel and slice the shallots (or 1 large onion). Peel and mince the garlic. Peel and mince the ginger. Cut the bottom third off of the lemon grass, remove the outer layer, crush with the back of the knife, then chop. (Note - you can also use lemon grass paste or powder - lemon grass paste - 2 Tbsp, or powder 1 tsp. If you can't find this ingredient you can leave it out - it still tastes amazing! Another alternative is to add a bit of lemon zest). Once you remove the beef from the pan, turn the heat down to medium, add the shallots, garlic, ginger, lemon grass and stir. You may wish to add another Tbsp of olive oil, or at this point, you could also add a bit of beef stock, which is what I do. |
|
4
Done
|
While they are simmering, slice the bell peppers in half and remove the seeds. Prepare the green beans (I prefer to cut the ends off, but this is not necessary). You can use fresh Red Bird's Eye Chile Peppers or dried - where I live now they are hard to find fresh. If using fresh, slice and chop them up - if you want less heat, remove the seeds first. If using dried, chop them up. |
|
5
Done
|
Add the beef stock, all the spices, the chile peppers, and the coconut milk and stir while simmering on medium heat for about 1 minute. Then add the peanut butter and stir well. Add the green beans and the bell pepper and stir. Let simmer for 5 minutes. |
|
6
Done
|
Chop the fresh Thai Basil or cilantro and add (reserve some for garnish). Slice the beef sirloin tips and add. Let simmer for 2-3 minutes. During this time, chop the spring onions to use as a garnish. |
|
7
Done
|
Serve on a bed of rice (e.g. Jasmine or Basmati rice). Add peanuts, thai basil or cilantro and spring onions as a final touch. |
|
8
Done
|
Suggested Related Recipes You May LikeThai Mango Coconut Chicken Curry Soup Recipe: Thai Mango Coconut Chicken Curry Soup with Red Curry Thai Chicken Red Curry Coconut Curry Soup Recipe: Thai Chicken Red Curry Coconut Soup Spicy Thai Chicken Coconut Curry Stir-Fry Recipe: Spicy Thai Chicken Coconut Curry Stir-Fry Thai Velvet Chicken with Homemade Green Curry Coconut Sauce and Zucchini (How to Velvet Chicken): Velvet Chicken with Homemade Green Curry Coconut Sauce |
