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Thai Red, Yellow, or Green Curry with Beef and Vegetables

  • Yield: 4 1x


You can substitute any vegetable you choose--snap peas, wing beans, long beans, snow peas, etc.


  • 1 tbs coconut oil or ghee
  • 1/2 medium onion (chopped) (about 1 cup)
  • 1/2 tsp salt
  • 1 tbs ginger garlic paste
  • 1/2 medium red bell pepper (sliced into thin long strips)
  • 2 ea carrots (peeled, sliced on diagonal)
  • 1 tbs red, yellow, or green curry paste
  • 1 can coconut milk
  • 1 1/2 cup kale or spinach (ribs removed, thinly sliced)
  • 1 can bamboo shoots, drained
  • 1 cup broccoli florets
  • 2 small eggplant, cut into bite-size pieces
  • 1 1/2 tsp brown sugar
  • 1 tbs tamari or soy sauce
  • 2 tsp fresh lime juice
  • 1/2 lb stew beef (cut into bite-size pieces)
  • cilantro (GARNISH)


  1. Warm a large skillet with deep sides over medium heat.
  2. Once it is hot, add the oil.
  3. Add the onion and sprinkle with salt.
  4. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  5. Add the ginger/garlic paste and cook until fragrant, about 30 seconds, while stirring continuously.
  6. Add the meat and sauté until no longer pink.
  7. Add the bell pepper, carrots, and broccoli.
  8. Cook until the bell pepper is fork-tender, 3-5 minutes, stirring occasionally.
  9. Then add the curry paste and cook, stirring often, for 2 minutes.
  10. Add the coconut milk, kale, eggplant, and sugar and stir to combine.
  11. Bring the mixture to a simmer over medium heat.
  12. Reduce heat to maintain a gentle simmer and cook until the carrots and kale have softened to your liking.
  13. Remove the pot from the heat and season with tamari and lime.
  14. Taste and adjust seasoning.
  15. Serve over rice. Top with cilantro


Source: Cookie and Kate

  • Category: Main Dish


  • Calories: 567
  • Fat: 28.1 g
  • Carbohydrates: 30.58 g
  • Protein: 19.7 g
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