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 is it tasty, but also super quick 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!
See our step by step slide show on how we made our Thai Green Curry, full ingredients and instructions can be found on the card below.
What beef should I use in Thai Green Curry?
This is a quick curry so you want to buy beef which does well when cooked quickly!
The best beef for stir-fry?
The best would be a nice bit of Sirloin or Ribeye steak, for tender beef strips. However, it can be too expensive.
If you want to keep the cost down opt for rump steak. Or if you can get to a butchers ask for flank or skirt. Check out this article for how to cut strips of beef. You can also pick up precut stir fry strips from supermarkets which are ok, but not 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 cool in ice/cold water straight after, to stop the cooking process immediately! Blanching is often used in Thai recipes. I don’t usually have enough ice at the ready, so I just run under cold tap water 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 Thai Green Paste to use?
Well I hold my head down in shame and admit we have never made our own!!! When I do I will upload here for you for now here is a good one by BBC Good Food.
The reason I have never made my own is 1. Because I think the one sold in all UK supermarkets is brilliant anyway and 2. It helps make this meal a quick one! I use the Blue Dragon Green Curry Paste, make sure you get the paste, not the sauce!
Quick cooking for Thai Green Beef Curry.
Make sure you have everything prepared before you start cooking as you will need to be quick! See recipe card for step by steps, a few things I want to point out though!
Do not cook steak until it has browned! just give it a quick stir to coat in green curry paste. Remember it will continue to cook with the other ingredients added it will not stay pink!
Substituting Coconut Milk for light Coconut Milk?
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. 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.
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! At the same time, that may be a good thing for others?! I have a simple fix for you if you want more of a kick.
After you have added the veg, 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 (one red and one green).
Don’t forgot to sprinkle some fresh basil on top before serving and some extra chopped chillies if you like!?
We cooked ours in our trusty cast iron pan. However, you can use a wok or non-stick deep pan if you don’t own one.
Read more here about why you should invest in a Cast Iron Pan.
Thai Green Beef Curry
- 1 small Aubergine (Eggplant) chopped into cubes
- 2 small Onions cut into wedges
- 1 tbsp Vegetable oil any oil will do
- 50 g (small tub) Green Curry Paste we used Blue Dragon, you can make your own if prefered?
- 400-500 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 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- Optional Red &/or Green Chillies 1-5 depends on preference and how strong the chillies are. (Remember the green paste already has chilli in it too, but it is mild!) We used 3 extra birds eye chillies and it was medium spiced.
- 1/2 tbsp Fresh Ginger Finely chopped
- 4 Curry Leaves can be substituted with lime or bay leaves
- 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 vegetable. After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside.
- Heat the oil in a pan and add the green paste stir for 1 minute.
- Add beef strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. (do not wait for it to brown, it will continue to cook in next steps)
- Add coconut milk to the pan with fish sauce and sugar. Stir through and bring to the boil.
- Add aubergine and onions into the pan with the ginger, curry leaves and extra chillies (if using). Cook on a medium simmer for final 2 minutes.
- Serve with Jasmine rice and some fresh chopped basil and extra fresh chillies if desired?