Name: Thai Beef Green Curry Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
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

Introduction

This Thai Beef Green Curry is a vibrant and flavorful dish that combines tender beef with fresh vegetables and aromatic herbs. Rich coconut milk and spicy green curry paste create a creamy, spicy sauce perfect for a comforting meal. It’s an excellent way to experience authentic Thai flavors at home.

The image shows a white plate with two main layers: on the right, a dome-shaped mound of white steamed rice with a fluffy texture, and on the left, a thick curry filled with tender brown beef slices, bright green pea pods, orange carrot pieces, and fresh green herbs scattered throughout. The curry has a light brown sauce with a slightly oily surface, pooling around the rice and beef. A silver spoon rests behind the rice inside the plate. The dish sits on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

455 g beef

2 medium carrots, sliced

120 g snow peas (about 2 cups), strings removed

250 – 300 g eggplant

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 1 ½ cups)

1 cup water (or stock if preferred)

2 tsp palm sugar

Fish sauce or salt, to taste

1 bunch Thai basil, leaves removed from stems

1 tbsp lemongrass paste (or 1 lemongrass stalk)

4 kaffir lime leaves

1 green chili (optional, for added spice)

Instructions

Step 1: Prepare the beef by cutting it into 2-inch thick sections with the grain, then slice thinly against the grain to keep it tender.

Step 2: Peel and slice the carrots thinly. If thick, halve them lengthwise before slicing. Slice the onion and set both aside separately.

Step 3: Cut the eggplants according to type: halve or quarter smaller Thai or Indian eggplants, or slice larger Japanese eggplants into ½ inch pieces.

Step 4: Drain and rinse the bamboo shoots. Prepare snow peas by removing strings and washing; leave whole or cut in half.

Step 5: If using fresh lemongrass stalk, bruise it by hitting with the back of a knife to release flavor.

Step 6: (Optional) Heat a little vegetable oil in a pan and sear eggplants until lightly colored for extra flavor.

Step 7: In a large pot, place ½ cup coconut milk and green curry paste. Cook over medium heat, stirring to dissolve the paste and bring to a boil.

Step 8: Continue cooking until the coconut milk thickens and the oil separates; lower heat if needed to prevent burning.

Step 9: Stir to cook the curry paste in the oil for 1-2 minutes. (Optional: add kaffir lime leaves, lemongrass, and green chili now.)

Step 10: Add half the water, stir to combine, then add onion, carrot, and eggplant. Bring to a simmer and cook 1-2 minutes.

Step 11: Add beef and bamboo shoots, mix well. Simmer gently for 5-10 minutes until beef and eggplant are cooked through. Adjust time based on beef thickness.

Step 12: Add more water if the curry seems dry during cooking.

Step 13: Once beef is cooked, stir in remaining 1 cup coconut milk and palm sugar. Heat just to simmer to keep curry creamy.

Step 14: Add snow peas and Thai basil leaves, stirring gently. Taste and adjust seasoning with fish sauce or salt. Add extra water or coconut milk for desired sauce consistency.

Step 15: Remove from heat and serve immediately over steamed rice.

Tips & Variations

For extra depth, sear the beef briefly before adding it to the curry.

Swap palm sugar with brown sugar if unavailable.

Use chicken or tofu instead of beef for a different protein option.

Add other vegetables like bell peppers or baby corn for variety.

Adjust the amount of green chili based on your preferred spice level.

FAQs

Can I use a different type of meat for this curry?

Yes, chicken, pork, or even tofu can be used as alternatives to beef. Adjust cooking times accordingly to ensure the protein is cooked through.

Is green curry paste very spicy?

Green curry paste can be quite spicy, but the heat level varies by brand. You can reduce the amount used to lower the spice or add more coconut milk to mellow the heat.