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Thai Jungle Curry

Thai Jungle Curry

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Curry
  • Method: Stir fry
  • Cuisine: Thai

Description

This is a classic recipe for Thai Jungle Curry. The presence of peppercorns gives this Thai curry pops of heat with every bite taken.


Ingredients

Units Scale
  • 1 thumb size fresh ginger, cut into strips
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 2 tablespoons vegetable oil
  • 1 teaspoon granulated sugar
  • 1/4 cup fish sauce
  • 1 1/2 cup water
  • 2 small carrots, peeled and cut into strips
  • 1 small zucchini, cut into strips
  • 20 green beans, cut in half, lengthwise
  • 1 pound lean beef steak, cut into strips
  • 15 leaves basil, chopped
  • 6 leaves kaffir lime, finely chopped
  • 1 tablespoon whole black peppercorns

Instructions

  1. Heat the vegetable oil in a large pan over medium high heat. 
  2. Add the garlic, ginger and cook for 2 minutes.
  3. Add the curry paste, stir and cook for 1 minute.
  4. Add the beef and cook until the beef is cooked through (3-4 minutes). 
  5. Add the water, fish sauce, sugar, and lime leaves. Stir.
  6. Add the vegetables and peppercorns and cook for 3-4 minutes, until the vegetables are softer but still yield a slight crunch.
  7. Turn the heat off, add the basil, and serve.

Notes

Save the leftovers in a storage container and refrigerate for up to 3 days. 


Nutrition

  • Serving Size: 1 serving
  • Calories: 427
  • Sugar: 19g
  • Sodium: 1625mg
  • Fat: 13.5g
  • Saturated Fat: 7.5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0.3g
  • Carbohydrates: 40.5g
  • Fiber: 14.3g
  • Protein: 44g
  • Cholesterol: 86.7mg
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