Here it is: sirloin green curry. If you don’t already know, I have a weakness for curries and just can’t seem to get enough. They are often one of my defaults, but always seem to satisfy. I guess curries have a big place in my heart!
I prefer to eat my curry over zucchini noodles, but cauliflower rice works too. Heck, you can really eat it on top of any vegetable or completely on its own. There’s no way to go wrong!
Cheers and enjoy!
Siroloin Green Curry
- 2 tsp coconut oil
- 2 cloves garlic, minced
- 1/2 large yellow onion, sliced in half moons
- 1 jalapeno, seeded and chopped
- 1 lb petite top sirloin, thinly sliced
- 13.5 oz can full-fat coconut milk
- 2 Tbsp + 1 tsp green curry paste (I use this brand)
- Pinch of cayenne pepper
- 1 Tbsp coconut aminos
- 1/2 small head cauliflower, cut into medium-sized florets
- 1 large carrot, chopped
- 8 oz can bamboo shoots, drained
- 2 Tbsp fresh basil, chopped (use Thai basil if you can find it)
- Sliced green onions, optional
- Melt coconut oil in a large skillet or wok over medium heat. Add the garlic, jalapeno and onion. Saute a couple minutes and then add the sliced sirloin. Continue to saute for a few minutes, stirring occasionally.
- In a medium bowl, whisk together the coconut milk, curry paste, coconut aminos and cayenne. Add to the pan with the meat and onion mixture, and stir.
- Add the carrot, cabbage and cauliflower and stir. Bring to a simmer over medium-low heat and cook for 5 minutes or so, stirring occasionally.
- Next, stir in the bamboo shoots and stir. Once heated through, mix in the chopped basil.
- Serve straight up or atop of zucchini noodles. Garnish with green onion, if using.
Yields: 4-5 servings