Amazing quick and easy Thai green beef curry recipe. Delicious steak cut into strips and added to fragrant green curry sauce with aubergine and Onions.
Not only does it have an authentic Thai taste, but it is also simple to make, a perfect midweek or a busy weekend meal!
The delicious scent whilst the green curry cooks will make you feel like you have stepped into a Thai restaurant!
How to make easy Thai Beef Curry?
See our easy step by step slide show on how we made our Thai Green Curry.
The full ingredients and instructions to make thai beef curry, can be found on the recipe card below.
What beef should I use in Thai Green Curry?
This is a quick beef curry recipe so you want to buy beef which does well when cooked quickly!
The best cut of beef would be a nice bit of Sirloin or Ribeye steak, for tender beef strips. However, it can be expensive, to keep the cost down opt for rump steak.
If buying meat from a UK butchers ask for flank or skirt.
You can also pick up pre-cut stir fry strips of beef, from supermarkets which are ok, however, it would not be my first choice!
You make your own choice, based on the information above, but don't ever use stewing or casserole steak! This needs to be cooked slowly and will not work in this dish!!
How to blanch Vegetables?
Blanching is a simple process of cooking vegetables in boiling water for a short time. Then remove and cooling in ice/cold water straight after, to stop the cooking process immediately!
Blanching is often used in Thai recipes. I don't always have enough ice at the ready. So I just run under the cold water tap in a colander!
Why blanch vegetables?
It serves a couple of reasons, it helps retain nutrients and colour in the vegetables and it also gives you beautiful crisp vegetables ready to be added to your Thai Green Beef Curry.
What's the best Thai green curry paste to use?
I personally think the best Thai green curry paste in the UK supermarkets is the Blue Dragon Green Curry Paste, make sure you get the paste, not the sauce!
The reason I have never made my own is that I think the green curry paste sold in all UK supermarkets are brilliant anyway and it helps make this beef curry recipe simple, quick and easy!
If you did want to make your own authentic Thai paste, here is a decent looking thai green curry paste, by BBC Good Food.
Cooking tips for Thai Green Beef Curry.
Make sure you have everything ready and prepared before you start cooking your beef curry recipe, as you need to be quick!
Do not cook steak until it has browned! just give it a quick stir to coat in the thai green curry paste. Remember it will continue to cook with the other ingredients added it will not stay pink!
The next step to making this beef curry is coconut milk and fish sauce.
A note about Coconut milk that I think everyone should know..... Light Coconut milk uses the exact same ingredients as regular coconut milk. However, they just fill it up with more water, at a ratio of 1:2.
So you are basically buying half a tin of regular coconut milk! But getting charged extra for the added water, some even have the cheek to charge extra for it!
SO stop buying light coconut milk NOW! If you want to make this lighter? Simply use half a tin of regular coconut milk with half a tin of water!!
The remaining half can be kept in a lidded container in the fridge for up to 10 days. Or in the freezer for a month. Just defrost before you next need to use it again.
We cooked this thai beef curry in our trusty cast iron pan. However, you can use a wok or non-stick deep pan with the same results if you don't own one.
How spicy is Thai Green Beef Curry?
Well as I already mentioned I cheat and use the pre-made paste.
The only downside to that, for me, is it is not spicy enough! Of course, that may be a good thing for others?! After you have added the blanched vegetable, taste a bit of the sauce.
If you want it spicer, now is the time to add more along with the ginger and curry leaves! We add a couple of chopped bird eyes chilli's (in this case, one red chilli and one green chilli).
Don't forget to sprinkle some fresh basil on top before serving and some extra chopped chillies if you like!?
What to serve Thai Green Beef Curry with?
Check out our easy to follow guide to making perfect Thai Jasmine Sticky Rice. You can serve with noodles instead.
If you want to stretch the thai beef curry to serve more people, why not knock up some Stir-fried Vegetables to go with it too?
Thai Green Beef Curry
- 1 small Aubergine (Eggplant) chopped into cubes
- 2 small Onions cut into wedges
- 1 tablespoon Vegetable oil Can sub for any oil
- 50 g (small tub) Green Curry Paste we used Blue Dragon, you can make your own if prefered?
- 500 grams (1 lb) Steak Cut into Strips (see blog post for best cuts to use)
- 400 ml (1 can) Coconut milk see info on the blog post, about substituting with light coconut milk
- 2 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 3 Red &/or Green Chillies OPTIONAL - Remember the green paste already has chilli in it, but it is mild!) We use 3 extra birds eye chillies to make it medium-hot.
- ½ tbsp Fresh Ginger Finely chopped
- 4 Curry Leaves Substitute with lime or bay leaves
- Handful Fresh Basil Chopped to garnish
- Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
- Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.1 small Aubergine (Eggplant), 2 small Onions
- After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
- Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.1 tablespoon Vegetable oil, 50 g (small tub) Green Curry Paste
- Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).500 grams (1 lb) Steak
- Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.400 ml (1 can) Coconut milk, 2 tablespoon Fish Sauce, 1 tablespoon Brown Sugar
- Add the previously blanched aubergine and onions into the pan, stir through.1 small Aubergine (Eggplant), 2 small Onions
- Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.½ tablespoon Fresh Ginger, 4 Curry Leaves, 3 Red &/or Green Chillies
- Add a handful of chopped fresh basil.Handful Fresh Basil
- Serve with rice or noodles, and extra chillies (if wanted).
This post was originally published on 02/05/2020 and had been modified on 09/05/2021. With an updated recipe card, pictures and a new video for how to make this green Thai beef curry recipe.
If you enjoyed this Thai curry, why not check out our other Asian inspired recipes.