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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Prepare lemongrass (if using stalk): Bruise the stalk by hitting it with the back of a knife to release flavors.
- 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.
- 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.
- 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.
- Add liquids and vegetables: Add half the water and stir. Mix in onion, carrot, and eggplant. Simmer for 1-2 minutes.
- 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.
- Adjust liquid: Add more water if the curry looks too dry.
- Finish curry: Add remaining 1 cup coconut milk and palm sugar, heating gently to simmer to retain creaminess. Avoid boiling to prevent splitting.
- 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.
- 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
