Ingredients

The following ingredients have 3 Servings
  • 1 lb lean ground beef
  • 2 tbsp sesame or grapeseed oil
  • 1/2 tsp minced garlic
  • salt/pepper to taste
  • 1/3 to 1/2 c green curry paste (each brand has different color as spice factor to adjust accordingly)
  • 1/2 of a lime juiced (extra slices for topping)
  • 1/2 to 2/3 cup coconut milk
  • 2 lemon grass sticks -sliced in half
  • 4 baby bok choy (see notes for substitutions)
  • 1 large carrot (6-8 inches)
  • 1/3 cup vegetable broth
  • 1 birds eye thai red pepper (1)
  • 1-2 green onions – green portion (chopped)
  • 1/2 small bunch or less fresh cilantro (gently torn or chopped)
  • Optional 2 tbsp sweet Thai chili sauce
  • Optional sesame seeds to garnish.

Instruction

  • Cook the beef until browned (not overcooked). Remove from the pan and set aside. Drain excess fat and grease.
  • Add 2 tbsp oil to pan. Then 1/2 c green curry paste (store bought) and 1/2 tsp minced garlic. Stir together on medium heat.
  • Add meat back to pan. Mix and cook on medium to medium high for 2-3 minutes.
  • Add lime juice, 2 tbsp sweet thai chili sauce (this is optional but gives it more spice/sweetness), and 1/2 cup to 2/3 cup coconut milk. *The more coconut milk you add, the more mild the curry is in the meat veggie bowl; when serving.
  • Slice 1 lemon grass (cut in down the middle) and add to pan with salt/pepper to to taste.
  • Simmer for 5 minutes.
  • Add 3 -4 sliced in half baby bok choy cabbages. Place them on on top of meat mixture. Next add 1 shaved (or julienne sliced) large carrot.
  • Pour 1/4 c broth on top. Cover and simmer on medium low for another 4-5 minutes or until veggies are steamed.
  • Add sliced thai red pepper last. Keep thai pepper seeds for extra spice or removed for less spice.
  • Serving into bowls. Spoon extra broth on top of each bowl. Garnish with chopped green onion and cilantro.