Thai Green Curry with Beef

8 oz Beef, Sirloin Tips
1.5 cup 365 Organic Coconut Milk - 1/4 cup(65ml)
1 tbsp Dr. Mercola Fresh Shores Extra Virgin Coconut Oil
1 tbsp Thai Taste Green Curry Paste
1 serving 1 Med. Green Bell Pepper
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 cup, sliced Zucchini
1 serving Organic Yellow Flesh Potatoes - 1 potato (148 grams/5.3 oz)
4 tbsp Basil
2 tbsp Fish Sauce
1 tbsp Soy sauce (shoyu), low sodium
.5 cup, sliced Onions, raw

Brown the sliced beef and then Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat, and when the oil is hot, add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
Add the coconut milk and fish sauce and bring to boil
Add onion and cook until translucent
Add the vegetables and beef, simmer until veg is just tender.
Add soy sauce to taste.
Add the basil at the end of cooking.


Serve with rice or rice noodles. This keeps well for up to 5 days in the fridge

Serving Size: Makes about 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CAROLYB.