Fructose Free Green Curry Beef with Green Beans
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Learn more →Ingredients
4 servings
- 1 ½ lb flank steak or sirloin, thinly sliced against the grain
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 12 oz green beans, trimmed and cut into 2-inch pieces
- 4 fresh kaffir lime leaves, center rib removed and leaves torn
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1 tbsp vegetable oil
- 1 cup fresh thai basil leaves
For serving
- 1 red thai chili, thinly sliced (optional)
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/4 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- steamed jasmine rice, for serving
Instructions
- 1
Open one can of coconut milk and scoop the thick cream from the top into a large 12-inch wok or deep skillet. Heat over medium-high heat, stirring occasionally, until the cream begins to bubble and separate, about 3–4 minutes.
- 2
Add the green curry paste to the coconut cream and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
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