Description
A vibrant and flavorful Thai Beef Green Curry featuring tender beef strips, fresh vegetables, and aromatic herbs simmered in a rich coconut milk and green curry paste sauce. This authentic recipe balances spicy, sweet, and savory flavors, perfect served over steamed rice for a comforting meal.
Ingredients
Scale
Meat and Vegetables
- 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)
Curry Base 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)
Fresh Herbs
- 1 bunch Thai basil, leaves removed from stems
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: Remove from heat and serve hot over steamed rice.
Notes
- Slicing beef against the grain ensures tender meat.
- Searing eggplants is optional but adds extra flavor and color.
- Using full-fat coconut milk creates a richer, creamier curry.
- Adjust the spiciness by adding or omitting the green chili.
- Fish sauce can be substituted with salt for a vegetarian or kosher variation, but it adds authentic umami flavor.
- For more depth, use stock instead of water if preferred.
- Do not overcook coconut milk after final addition to prevent it from splitting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai beef green curry, Thai curry recipe, coconut milk curry, green curry paste, Thai basil, easy Thai dinner
