Thai Beef Green Curry (Dairy-Free, Egg-Free, Peanut-Free)

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Easy Thai Green Curry full of flavour minus the palm sugar!

A one dish meal that can feed a tribe, cook it on the stove or in a slow cooker while you are at work. Have it with rice or quinoa and make it go even further.

Further Food Nutritionist Commentary:

This thai green curry is a nutritional powerhouse! Loaded with vitamins A and C from the carrots, sweet potatoes, broccoli and kale, one serving provides you with 230% of your daily Vitamin A needs an 152% of your daily Vitamin C needs. Vitamins A and C are powerful antioxidants that help boost your immunity and contribute to collagen production and eye health! This curry also carries 881mg of potassium per serving thanks to the sweet potatoes. Potassium is an electrolyte that is crucial for hydration and fluid balance!

By Liz Lederman

Thai Beef Green Curry (Dairy-Free, Egg-Free, Peanut-Free)

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Servings: 6

Ingredients

2 heaped tablespoons green curry paste
18 ounces organic grass fed red meat (chuck, stewing, blade, rump) cubed
2 medium sized carrots, sliced
1 medium to large sweet potato, cubed
3 large red skin potatoes, cubed
1 small head of broccoli cut into florets
4 to 5 kale leaves sliced
2 cans full fat coconut cream
½ tablespoon stock paste or stock cube (just check it doesn’t have MSG) to start with add more if required.
2 tablespoons orange juice or half an orange chopped into very small pieces

Instructions

  1. Heat curry paste until fragrant takes about 1 min in a large pot or deep frying pan
  2. Add beef and cook until it just starts to change color (if you overcook it will go tough)
  3. Add carrots, potatoes, sweet potatoes and coconut cream
  4. Add stock and stir to combine
  5. Bring pot to a gentle boil (not too high otherwise coconut cream will separate, doesn’t affect the taste if it does though)
  6. Cook uncovered for 50 mins or until potatoes are cooked
  7. Add orange juice, taste and adjust to liking
  8. Add broccoli and cook for 5 to 10 mins depending how crunchy you like it
  9. Serve with any of the following: spinach, sprouts, coriander, chilli for garnish
Heat curry paste until fragrant takes about 1 min in a large pot or deep frying pan Add beef and cook until it just starts to change color (if you overcook it will go tough) Add carrots, potatoes, sweet potatoes and coconut cream Add stock and stir to combine Bring pot to a gentle boil (not too high otherwise coconut cream will separate, doesn’t affect the taste if it does though) Cook uncovered for 50 mins or until potatoes are cooked Add orange juice, taste and adjust to liking Add broccoli and cook for 5 to 10 mins depending how crunchy you like it Serve with any of the following: spinach, sprouts, coriander, chilli for garnish

Nutrition Information

Per Serving: Calories: 335; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 60 mg; Sodium: 233 mg; Potassium: 882 mg; Carbohydrate: 27 g; Fiber: 6 g; Sugar: 3 g; Protein: 22 g

Nutrition Bonus:

Vitamin C: 152%; Vitamin A: 230%; Iron: 20%; Calcium: 10%

This recipe is begging for a dash of Daily Turmeric Tonic!

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