🍛
Thai Green Curry Beef & Vegetable Simmer
⏱ 25 min📊 Easy
simmerhigh proteinanti inflammatorythai
🔥
614 kcal
Calories
💪
48g
Protein
🍞
38g
Carbs
🥑
30g
Fat
✨ Micronutrients
Coconut milk provides anti-inflammatory lauric acidHigh in zinc and iron from beefGut-friendly legumes and greens
🥗 Dietary
Dairy-freeEgg-freeGluten-free
⚠️ Generated without
wheat
🛒 Ingredients
- lean beef mince200 g
- coconut milk200 ml
- zucchini120 g
- frozen spinach80 g
- frozen peas80 g
- garlic3 cloves
- fresh ginger10 g
- Thai green curry paste20 g
- fish sauce10 ml
- lime juice15 ml
- extra virgin olive oil10 ml
- canned chickpeas100 g
- fresh coriander8 g
- cabbage100 g
- salt2 g
● from your fridge
👨🍳 Method
- 1Drain and rinse chickpeas under cold water. Finely shred the cabbage and slice zucchini into half-moons.
- 2Heat olive oil in a deep pan or wok over medium-high heat. Add garlic and ginger and stir-fry for 1 minute until golden and fragrant.
- 3Add the green curry paste and stir-fry for another minute until the paste darkens slightly and smells aromatic.
- 4Add beef mince and cook for 5 minutes, breaking it up constantly, until browned all over.
- 5Pour in coconut milk, add fish sauce and chickpeas. Stir well and bring to a simmer.
- 6Add zucchini, cabbage, frozen spinach, and frozen peas. Simmer uncovered for 8–10 minutes until vegetables are tender and the sauce has thickened slightly.
- 7Remove from heat, squeeze lime juice over the curry, and serve in a bowl topped with fresh coriander.
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