Green Curry with Beef Recipe -Thai Special
Craving bold and aromatic flavors tonight? Green Curry with Beef delivers just that. Thinly-sliced beef simmers in a fragrant sauce made with coconut milk and authentic green curry paste, balanced by kaffir lime leaves and a touch of sugar. Tender eggplants or zucchini and optional bamboo shoots add texture, while fresh basil and red chili bring heat and herbaceous brightness. Serve with steamed jasmine rice for a complete Thai main that’s satisfying and fast to prepare.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Green Curry with Beef Recipe Ingredients:
- 400g beef (thinly sliced)
- 2 tbsp green curry paste
- 1 can (400ml) coconut milk
- 1 cup beef broth or water
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 kaffir lime leaves (torn)
- 1 cup Thai eggplants (halved) or zucchini (sliced)
- ½ cup bamboo shoots (optional)
- 1 red chili (sliced, for garnish)
- 1 handful fresh basil leaves
- 1 tbsp vegetable oil
Saute the Curry Paste:
Heat oil in a pan over medium heat.
Add green curry paste and stir for 1-2 minutes until fragrant.
Cook the Beef:
Add sliced beef and stir-fry until browned.
Simmer the Curry:
Pour in half of the coconut milk and stir well.
Add beef broth, lime leaves, and the rest of the coconut milk.
Let it simmer for 5-10 minutes.
Add Vegetables:
Add Thai eggplants and bamboo shoots.
Cook until vegetables are tender (about 5 minutes).
Season and Finish:
Stir in fish sauce, sugar, and red chili.
Add fresh basil leaves and turn off the heat.
Serve:
Enjoy with steamed jasmine rice!
Recipe Notes:
Spice Level Adjustment: Increase or decrease the amount of green curry paste depending on your heat tolerance—use less if you prefer mild heat.
Protein Swaps: Beef can be substituted with chicken, shrimp, or tofu to suit different dietary preferences.
Vegetable Alternatives: If Thai eggplants are not available, zucchini or bell peppers make good substitutes for texture and color.
Creaminess Tip: For extra creaminess, use more coconut milk or stir in a spoonful of coconut cream toward the end of cooking.
Serving & Sides: Serve hot with steamed jasmine rice; fresh basil leaves make a great garnish for added aroma and color.
Leftovers & Storage: Store in the fridge in an airtight container. Reheat gently on the stove to maintain texture, especially for the vegetables.
