This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
“Without curry, boiled rice can be very dull.”
-C. Northcote Parkinson, English author
You can make this as hot as you like and using the small green Thai chilies is the perfect way. This is a one chili recipe and is mild with just a bit of heat. Just like you see on menus and such, adding a chili will ratchet up the heat and I wouldn’t be able to eat more than a 3 chili version (but a lot of people would).
This is a meal that is more of a splurge. While I try to target a meal to have about 15 grams of fat or so and as low an amount of saturated fat as possible, the light coconut milk is a great alternative in having your curry and eating it too.
You will find two types of fresh parsley to choose from in most markets—Flat-leaf (or Italian parsley) and curly parsley. Curly parsley is by far the more common, and while both add a bright, fresh taste to recipes, the curly variety has much less flavor than Italian parsley. Look for dark green leaves that have tight curls with no wilting or yellowing.
All parsley remains fresher when kept moist. Rinse the parsley and trim the bottom of the stems. Place the bunch in a glass or small vase like you would a flower arrangement and then place them in the back of the fridge.
The flavor of dried parsley isn't worth the effort to take the bottle off of the shelf at the grocery.
Servings = 3 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does make very good leftovers. Reheat gently.
|2 cloves||garlic (sliced)|
|1||small fresh Thai green chili (chopped)|
|1 small||white onion (chopped)|
|1 cup||cilantro leaves|
|1/2 cup||curley parsley|
|1 Tbsp||olive oil|
|1/2 tsp||ground cumin|
|fresh ground black pepper|
|16 ounces||beef top round (cut into 3/4 inch cubes)|
|1||can light coconut milk|
Place the garlic, chili pepper, onion, cilantro, parsley, olive oil, lime juice, cumin, turmeric, salt and pepper in a mini-chopper or blender and process until smooth.
Place the cubed beef in a bowl with the green curry paste. Toss the cubes to coat well and let stand in the refrigerator for at least 30 minutes (overnight is best).
When ready to cook place a large skillet over medium-high heat. Add the beef and green curry sauce to the pan. Reduce the heat to medium and stir until the beef is browned on the outside.
Add the lite coconut milk and stir. Cook for about 30 minutes over low-medium simmering until the sauce is thickened. Serve.
Serving size = about 2 cups
Servings = 3
Amount Per Serving
|Calories 279||Calories from Fat 143|
|% Daily Value|
|Total Fat 17g||25%|
|Saturated Fat 10g||48%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 1g||4%|
|Vitamin A 19%||Vitamin C 33%|
|Calcium 5%||Iron 24%|
|Vitamin K 139 mcg||Potassium 621 mg|
|Magnesium 56 mg|