Season 3 Green Curry w/ Beef

PREP: 30mins || MARINATE: 4Hr || COOK: 1hr

Beef & Marinade

  • 1 1/2 Pounds Denver Steaks cut into 1in pieces

  • Juice of 1 Orange

  • Half the Orange Peel

  • 2 Tbsps Soy Sauce

  • 1/2 Tsp Sesame Oil

  • 1 Tbsp White Miso Paste

  • 4in of Lemon Grass Sliced

  • 3 Green Onions sliced

  • 1 Tbsp of Honey

  • 1 Tbsp Kosher Salt

  • 1 Tbsp Sriracha

Curry Paste

  • 1/2 Compressed cup of Basil Leaves

  • 1/2 Compressed cup of Thai Basil Leaves

  • 1/2 Compressed cup of Cilantro Leaves

  • Zest of 2 Limes

  • 2 Tbsp Coconut Fat (Top of the coconut milk can)

  • 2 Tbsp White Miso (Sweet Yellow works too)

  • 3 Fresh Tummeric nubs (about 2in in length)

  • 3 Full Lemon Grass Stalks

  • 2 Serano Chilies

  • 5 Bird’s Eye Thai Chilies

  • 5 Garlic Cloves

  • 1 Large Shallot

  • 1 Tbsp Honey

  • 2 Tbsp Kosher Salt

  • 1 Tbsp Coriander Powder

Veggies and Curry Base

  • 1 Yellow Pepper cut into 1in Cubes

  • 1 Green Pepper cut into 1in Cubes

  • 1 Yellow Onion cut into 1in Cubes

  • 30 Snap Peas cut into 1in Cubes

  • 1 Can Baby Corn

  • 1 Small Can Water Chestnuts

  • 1 Cup Chicken Stock

  • 2 Tbsp Chicken Fat

  • 1/2 Lime worth Juice

  • Kosher Salt to taste

  • 2 Cans Full Fat Coconut Milk

  • 2-4 Tsps of Avocado Oil

Toppings

  • Lime Wedges

  • Chopped Cilantro leaves

  • Fried Onions

Make & Marinate the Beef

  1. Add the beef to a large bag

  2. Pour into the bag the remaining marinade ingredients, massaging to incorporate everything around the meat

  3. Wrap tightly and place in the fridge for 4 hrs, up to 8hrs.

Make the Curry Paste

  1. In the base of a food processor add all the Paste ingredients and pulse to blend everything into a thick but thoroughly chopped paste.

  2. Add additional salt or chilis for more spice / saltiness! (This mixture should be hot and salty!! The coconut milk will cool it’s flavors down quite a lot.

Cook & Curry!

  1. Heat a large Sauté pan over high heat, with 2 Tsp of Avocado Oil

  2. Remove the beef from the marinade and pat dry

  3. Cook the beef in the Saute pan in batches, 2-3 depending on your pan size (don’t over crowd the pan to ensure good browning of the beef without over cooking it)

  4. Remove the last of the cooked beef and set aside (The beef will keep cooking so best to undercook it in the pan)

  5. In the same pan add the yellow onion and brown its edges lightly (add a bit more avocado oil if the pan has dried out)

  6. Remove the cooked onion and place with the beef

  7. In the same pan add the yellow and green pepper, cooking to slightly tender (The peppers will keep cooking so better to lean towards under cooking)

  8. In the same pan, add the snap peas, mini corn, and water chestnuts sautéing briefly to soften them but preserving their crunch

  9. In the base of a large stock pot or boiling pot, add the chicken fat (butter or beef tallow can work as well) and melt it over medium heat

  10. Add about a cup of the prepared curry paste in the bottom of the pot, and stir cooking for about 3-4mins until deeply fragrant

  11. Stir in the chicken stock and the coconut and bring to a low simmer (This is a good time to taste for salt and heat (add salt and more curry paste depending on your desired final flavor)

  12. Stir in the cooked beef, and all the vegetables into the green curry, and serve!

  13. Top with extra lime, cilantro, and fried onions!