Steak Coconut Curry with Edamame Spaghetti

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Okay so I made this steak coconut curry with edamame spaghetti for my family last week it was a huge hit. Sometime my kids can be a bit picky. Can you relate? I love it when you make a healthy meal the whole family enjoys. A dinner with no complaining is a lovely dinner! This dinner was so simple and easy to make.

Steak Coconut Curry


For the Steak

•1 Steak
•Onion Powder
•Asian Mix Spice


For the Curry:
•1/2 tablespoon coconut oil
•1 large carrot, peeled and sliced, about a heaping 1/2 cup
•1 small red bell pepper, sliced, about 1 cup
•1 cup broccoli, cut into bite-sized pieces
•1/3 cup onion, chopped, about half a small onion
•1 teaspoon fresh ginger, minced
•1/2 tablespoon yellow curry powder
•1 13.5 ounce can full fat coconut milk
•pinch of salt

Edamame Spaghetti:
•8 cups water
•16 Oz Edamame Spaghetti
•pinch of salt

For the Mango Salsa:
•1 mango, large, diced, about 3/4 cup
•2 tablespoons red onion, diced
•1 red chili, Thai, minced, adjust to preferred level of spiciness
•1/2 teaspoon apple cider vinegar
•1/4 cup fresh cilantro, plus additional for garnish
•pinch of salt

1.Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften.
2.Turn the heat down to medium and add in the pepper, broccoli, onion and ginger and cook until they begin to soften and brown, about 5 minutes.
3.Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
4.Add in the can of coconut milk (make sure you mix it well before adding!) and a pinch of salt, mixing well.
5.Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
6.While the sauce cooks, heat the remaining coconut oil in a separate pan over medium heat.
7.Season steak to taste

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8.Place steak in pan cook time will very depending on how you like to eat your steak. (rare, medium, medium well, well)

9.Boil 8 cups of water, add spaghetti and simmer for 4-5 minutes or until cooked through. Season with salt.
10.While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.
11.Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and DEVOUR.




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