Description
Discover how to make a delicious 25-minute low calorie Thai curry ground beef with this easy recipe. Perfect for a quick and healthy meal!
Ingredients
- 1 pound (454 g) ground beef (450 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) ginger, grated (15 grams)
- 1 tablespoon (15 ml) green curry paste (15 grams)
- 1 can coconut milk (400 milliliters)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- 1 teaspoon (5 ml) sugar (5 grams)
- 1 red bell pepper, sliced
- 1 cup (240 ml) broccoli florets (150 grams)
- 1 carrot, sliced
- Salt to taste
- Pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spoon.
- Cook the beef until browned and cooked through, about 5 minutes.
- Stir in the green curry paste and mix well with the beef.
- Pour in the coconut milk, stirring to combine with the curry paste.
- Add the fish sauce, soy sauce, and sugar, mixing thoroughly.
- Add the sliced red bell pepper, broccoli florets, and sliced carrot to the skillet.
- Stir the vegetables into the curry, ensuring they are evenly coated.
- Bring the curry to a gentle simmer and cook for 5-7 minutes until the vegetables are tender.
- Season with salt and pepper to taste.
- Remove from heat and stir in the juice of 1 lime.
- Serve the curry hot, garnished with fresh cilantro if desired.
Notes
- For a spicier flavor, increase the amount of green curry paste or add a pinch of red pepper flakes.
- Opt for full-fat coconut milk for a creamier texture in the curry.
- Customize the vegetables by adding mushrooms, snap peas, or bamboo shoots for variety.