Thai Beef Green Curry Recipe

Introduction

Thai Beef Green Curry is a vibrant and aromatic dish that combines tender beef with fresh vegetables in a rich, creamy green curry sauce. This recipe balances spicy, sweet, and savory flavors, making it a perfect meal for any occasion.

Ingredients

• 455 g beef, cut into thin strips
• 2 medium carrots, sliced thinly
• 120 g snow peas (about 2 cups), strings removed
• 250 – 300 g eggplant (Thai, Indian, or Japanese variety)
• 1 small can sliced bamboo shoots (about 140 g drained weight)
• ½ onion, sliced (optional)
• 100 g green curry paste (about 1 can of Maesri or Namjai paste)
• 1 can full fat coconut milk (about 1½ cups)
• 1 cup water
• 2 tsp palm sugar
• Fish sauce or salt, to taste
• 1 tbsp lemongrass paste or 1 stalk lemongrass (bruised)
• 4 kaffir lime leaves
• 1 green chili (optional, for extra heat)
• 1 bunch Thai basil, leaves removed from stems

Instructions

1. Step 1: Prepare the beef by cutting large pieces into 2-inch thick sections with the grain, then slice into thin strips against the grain for tenderness.
2. Step 2: Peel and slice carrots thinly, slicing lengthwise if thick. Slice the onion if using. Cut eggplants into halves or quarters (Thai/Indian) or ½ inch thick slices (Japanese). Drain and rinse bamboo shoots. Wash and string snow peas, cutting in half if preferred.
3. Step 3: If using a lemongrass stalk, bruise it by hitting with the back of a knife to release flavors.
4. Step 4: (Optional) Heat a little vegetable oil over medium-high heat and sear eggplants to develop color and flavor, then set aside.
5. Step 5: Place ½ cup of coconut milk and the green curry paste into a large pot. Cook over medium heat, stirring constantly until the paste dissolves and coconut milk boils.
6. Step 6: Continue cooking gently until oil separates from the curry paste, stirring for 1-2 minutes. Add kaffir lime leaves, lemongrass, and green chili now if using.
7. Step 7: Add half the water and stir. Then mix in onion, carrot, and eggplant. Simmer for 1-2 minutes.
8. Step 8: Stir in beef strips and bamboo shoots, bring to a gentle simmer, and cook for 5-10 minutes until beef and eggplant are tender. Adjust time depending on beef thickness.
9. Step 9: Add more water if the curry seems too dry.
10. Step 10: Add the remaining 1 cup of coconut milk and palm sugar. Heat gently to a simmer, avoiding boiling, to maintain creaminess.
11. Step 11: Stir in snow peas and Thai basil leaves. Taste and adjust seasoning with fish sauce or salt. Add more water or coconut milk if needed for desired consistency.
12. Step 12: Serve hot with steamed rice or your preferred accompaniment.

Tips & Variations

• For extra depth, sear the beef briefly before adding to the curry to lock in juices.
• Substitute palm sugar with brown sugar if unavailable for a similar sweetness.
• Use Thai eggplants for an authentic texture, or Japanese eggplants for a milder flavor.
• Adjust the green chili according to your heat preference or omit if you prefer milder curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened. Avoid boiling after reheating to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of beef?

Yes, chicken or pork can be substituted. Adjust cooking times accordingly to ensure the meat is cooked through and tender.

Is green curry paste spicy?

Green curry paste can be moderately spicy, but the heat level varies by brand. You can reduce or omit the green chili in the recipe to lower the spiciness.

Thai Beef Green Curry Recipe

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★★★★★

4.9 from 142 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This authentic Thai Beef Green Curry recipe features tender strips of beef simmered in a rich, creamy green curry sauce made from coconut milk and green curry paste. Enhanced with fresh vegetables like eggplant, carrots, snow peas, and bamboo shoots, it is infused with aromatic flavors from lemongrass, kaffir lime leaves, and Thai basil. Perfectly balanced with palm sugar and fish sauce, this curry delivers a fragrant and flavorful meal ready in 40 minutes, serving 4 people.

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Ingredients

Scale 1x2x3x

Meat

• 455 g beef, cut into thin strips

Vegetables

• 2 medium carrots, sliced thinly
• 120 g snow peas (about 2 cups), strings removed
• 250 – 300 g eggplant (Thai, Indian, or Japanese variety)
• 1 small can sliced bamboo shoots (about 140 g drained weight)
• ½ onion, sliced (optional)

Curry and Flavorings

• 100 g green curry paste (about 1 can of Maesri or Namjai paste)
• 1 can full fat coconut milk (about 1½ cups)
• 1 cup water
• 2 tsp palm sugar
• Fish sauce or salt, to taste
• 1 tbsp lemongrass paste or 1 stalk lemongrass (bruised)
• 4 kaffir lime leaves
• 1 green chili (optional, for extra heat)
• 1 bunch Thai basil, leaves removed from stems
• Vegetable oil (for optional searing of eggplants)

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Instructions

1. Prepare the beef: Cut large pieces of beef into 2-inch thick sections with the grain, then slice into thin strips against the grain to ensure tenderness when cooked.
2. Prepare vegetables: Peel and slice carrots thinly, halving lengthwise first if thick. Slice onions if using. Cut eggplants into halves or quarters for Thai/Indian varieties or ½ inch thick slices for Japanese eggplants. Drain and rinse bamboo shoots. Wash and string snow peas, cutting in half if preferred.
3. Prepare lemongrass (if using stalk): Bruise the stalk by hitting it with the back of a knife to release flavors.
4. Optional sear eggplants: Heat a little vegetable oil in a pan over medium-high heat and sear eggplants to develop color and flavor, then set aside.
5. Start the curry base: Place ½ cup of coconut milk and the green curry paste into a large pot. Cook over medium heat, stirring constantly to dissolve the paste and bring the coconut milk to a boil.
6. Cook until oil separates: Continue cooking gently to split and thicken the coconut milk until oil separates from the curry paste; lower heat as needed to prevent burning. Stir the paste in the oil for 1-2 minutes. Add kaffir lime leaves, lemongrass, and green chili now if desired.
7. Add liquids and vegetables: Add half the water and stir. Mix in onion, carrot, and eggplant. Simmer for 1-2 minutes.
8. Add beef and bamboo shoots: Stir in beef strips and bamboo shoots, bring to a gentle simmer and cook for 5-10 minutes until beef and eggplant are tender. Adjust cooking time depending on beef thickness.
9. Adjust liquid: Add more water if the curry looks too dry.
10. Finish curry: Add remaining 1 cup coconut milk and palm sugar, heating gently to simmer to retain creaminess. Avoid boiling to prevent splitting.
11. Add final vegetables and seasoning: Stir in snow peas and Thai basil leaves. Taste and adjust with fish sauce or salt as preferred. Optionally add more water or coconut milk for desired sauce consistency.
12. Serve: Serve the curry hot with steamed rice or your preferred side.

Notes

• Searing the eggplants before adding them enhances their flavor but is optional.
• Adjust the green chili quantity or omit it to control the heat level of the curry.
• If using lemongrass stalk instead of paste, bruising it helps release more flavor.
• Use full fat coconut milk for the richest, creamiest curry sauce.
• Fish sauce can be substituted with salt for a vegetarian or less pungent option, though flavor will differ.
• Simmer gently after adding the last coconut milk to prevent the sauce from splitting.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai beef green curry, green curry paste, coconut milk curry, Thai curry recipe, beef curry, spicy beef curry