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Prep time
15 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
For this Thai green curry recipe, everything is cooked in a single pan - preferably a cast iron skillet. Cooking the meat and vegetables separately ensures that the vegetables maintain a crunchy texture and the meat is properly browned. —Savannah Wishart
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Ingredients
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3 tablespoons
coconut oil (divided)
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2
shallot
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3
garlic cloves
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3-4 tablespoons
freshly ground ginger
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1 pound
ground lamb
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1 pound
ground beef
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1 teaspoon
chili powder
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1
red bell pepper
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3 cups
full fat coconut milk
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1 cup
beef bone broth
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4 tablespoons
green curry paste
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2 teaspoons
date sugar
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1 tablespoon
coconut aminos
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1.5 cups
green peas
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1/3 cup
fresh basil
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1/4 cup
fresh cilantro
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1 teaspoon
tapioca starch
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1 dash
lime juice
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1 sprig
scallions
Directions
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Heat coconut oil in a large cast iron skillet over medium-high heat (hot but not smoking). Stir-fry shallots, minced garlic, and ginger for two minutes. Add ground lamb and beef, and stir fry for 8-10 minutes until browned. (You may need to brown in batches, depending on your size of skillet). In the last two minutes, stir in chili powder. Transfer mixture to a bowl and set aside.
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Add 1 tablespoon of coconut oil. Fry chopped bell pepper until lightly browned, but still crunchy. Transfer to a bowl and set aside.
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Add coconut milk, bone broth, and green curry paste to the skillet. Bring to a boil. Lower to a gentle simmer and cook for about 5 minutes, to thicken the sauce.
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Stir in date sugar, coconut aminos, and chopped basil. Return ground meat mixture to skillet and cook, stirring, until reheated.
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Add peas and simmer for 3-4 minutes until bright green. Stir in tapioca starch. Remove from heat. Season with salt and lime juice, to taste.
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Serve with rice and garnish with chopped cilantro and scallions.
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