Thai Green Beef Curry Recipe
Bursting with authentic Thai flavours, the Thai beef curry is a classic dish filled with delicious spice that’s bound to get your taste buds tingling.
Ideal as a quick weeknight meal or weekend lunch, our Thai beef recipe creates a mouthwatering Thai beef green curry that’s perfect served with sticky Jasmine rice in just 20 minutes.
Today we’ll be sharing our Thai green beef curry recipe as well as the recipe for a delectable Thai green curry paste if you prefer to make your own.
- 1 Small aubergine (Chopped into cubes)
- 2 Small Onions (Chopped into wedges)
- 1 tablespoon Veg Oil
- 100 grams Green Beans
- 1 Tub Green Curry Paste (If not making own)
- 500 grams Sirloin, ribeye, rump or fillet steak (hese are the best beef cuts as they are most tender (cut into strips or chunks)
- 400 milliliters Coconut milk
- 2 tablespoons Fish Sauce
- 1 tablespoon Brown Sugar
- Red or Green Chillies (Optional)
- 0.5 tablespoons Fresh Ginger (Chopped)
- 4 Curry Leaves
- Fresh Basil (To garnish)
- 4 Medium green chillies (Chopped and de-seeded)
- 2 Shallots (Chopped)
- 1 tablespoon Fresh Ginger (Peeled and Grated)
- 2 Garlic Cloves (Crushed)
- Small amount/bunch fresh coriander (Including stalks and roots)
- 2 Lemongrass Stalks
- 1 Lime
- 1 tablespoon Coriander seeds (Crushed)
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Peppercorns (Crushed)
- 2 teaspoons Thai fish sauce or soy sauce
- 3 tablespoons Olive Oil
Ensure everything has been chopped, weighed out and prepared before you start. If serving with sticky jasmine rice, start cooking rice now
Bring a pan of water to the boil and add the sliced vegetables. Cook for 2 minutes then drain and rinse in a colander with cold water until cold. Put to the side
(Skip to step 4 if using pre-made paste) Place all paste ingredients into a food processor and blitz until it becomes a paste. Store excess paste in a jar in the fridge for up to 3 weeks
Heat oil in a pan and add the green paste. Stir for 1 minute
Add beef strips and cover with green curry paste for 1 minute. Don’t wait for it to brown as it will continue cooking throughout further steps
Add coconut milk to the pan with the fish sauce and sugar. Stir thoroughly and bring to the boil
Add the onions and aubergine as well as the ginger, curry leaves and chillies. Cook on medium heat for 2 minutes
Serve with the perfect Thai beef rice - Jasmine rice, and fresh chopped basil for finishing touches!
We hope you enjoy this tantalising Thai green beef curry recipe. Browse Tom Hixson’s full range of beef today for top quality sirloin steak, rump steak, whole ribeye and beef fillet, perfect cuts for this delicious dish.
For more delicious recipes as well as other foodie info, take a look at the rest of our blog .