Ingredients

  • Serves 3 people
  • 1 kg beef (sirloin) - sliced against the grain

  • 5 thai eggplant (quartered)

  • 1½ cup coconut milk

  • 3 shallots

  • 12 kaffir lime leaves

  • 3 large red chillies

  • 3 green chilli padi (bird's eye chilli)

  • 2 stalks lemongrass (sliced)

  • 10 g thai sweet basil leaves

  • 50 g coriander

  • 1 pcs 2-inch ginger

  • 1 pcs 2-inch ginger

  • 5 g belacan (shrimp paste)

  • ½ tsp white pepper (grounded)

  • 1 tsp coriander seed powder

  • 1 tsp cumin powder

  • brown sugar (to taste)

  • lime juice (to taste)

  • fish sauce (to taste)

  • salt (to taste)

  • vegetable oil (if necessary)

Thai Beef Green Curry
Recipe Courtesy of
Asian Food Network

Thai Beef Green Curry

This Central Thai variety of curry is loaded with spicy and punchy flavors, and is sure to impress with its bold green color!
  • Easy
  • 5 min
  • 15 min
  • 15 min
  • 3 steps
  • 21 Ingredients
  • Easy
  • 3 steps
  • 21 Ingredients
  • 5 min
  • 15 min
  • 15 min

Instructions

  1. Blend green curry paste

    • In a blender, blend shallots, 6 kaffir lime leaves, 2 large red chilies, green chilli padi, lemongrass, ginger, ½ tsp turmeric powder, belacan, ½ tsp white pepper, coriander, 1 tsp coriander seed powder and 1 tsp cumin powder until smooth. If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.
    Blend green curry paste


  2. Cook green curry and eggplants

    • In a pot on medium heat, heat coconut milk and green curry paste until boiling.
    • Add in Thai eggplants and let it simmer on medium heat for 10 minutes, or until cooked.
    Cook green curry and eggplants


  3. Add in beef slices, kaffir lime leaves and season to taste

    • Add in beef slices and 6 kaffir lime leaves and let it simmer again on medium heat for 4 to 5 minutes, until beef is cooked.

    | You can use ribeye and tenderloin instead of sirloin or you can also substitute beef with chicken thigh

    • Season to taste with brown sugar, lime juice and fish sauce.


Garnish and Serve!

Ladle green curry into serving bowl and garnish with sliced large red chili. Serve hot.

Garnish and Serve!

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Ingredients
  • Serves 3 people
  • 1 kg beef (sirloin) - sliced against the grain

  • 5 thai eggplant (quartered)

  • 1½ cup coconut milk

  • 3 shallots

  • 12 kaffir lime leaves

  • 3 large red chillies

  • 3 green chilli padi (bird's eye chilli)

  • 2 stalks lemongrass (sliced)

  • 10 g thai sweet basil leaves

  • 50 g coriander

  • 1 pcs 2-inch ginger

  • 1 pcs 2-inch ginger

  • 5 g belacan (shrimp paste)

  • ½ tsp white pepper (grounded)

  • 1 tsp coriander seed powder

  • 1 tsp cumin powder

  • brown sugar (to taste)

  • lime juice (to taste)

  • fish sauce (to taste)

  • salt (to taste)

  • vegetable oil (if necessary)

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