Thai Green Beef Curry Recipe

Name: Thai Green Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Green Curry Paste; 2 cups Water; 3/4 cups Coconut Milk; 1/2 whole Large Eggplant Or 3 Globe Eggplant, Cut Into 2-inch Strips; 10 Whole French Beans, Stringed And Cut Into 2-inch Sticks; 2 whole Kaffir Lime Leaves (double-leaves On A Stalk Counts As One), Stripped From Spine; 8 whole Bird's Eye Chilies, Or To Preference; 1 Tablespoon Fish Sauce; 2 Tablespoons Palm Sugar Syrup (or Brown Sugar); 1/2 pounds Tri-tip Steak, Cut Into Thin Strips Against The Grain; 1 cup (unpacked) Thai Sweet Basil Leaves

Servings: persons

1/2 cups Green Curry Paste
2 cups Water
3/4 cups Coconut Milk
1/2 whole Large Eggplant Or 3 Globe Eggplant, Cut Into 2-inch Strips
10 Whole French Beans, Stringed And Cut Into 2-inch Sticks
2 whole Kaffir Lime Leaves (double-leaves On A Stalk Counts As One), Stripped From Spine
8 whole Bird's Eye Chilies, Or To Preference
1 Tablespoon Fish Sauce
2 Tablespoons Palm Sugar Syrup (or Brown Sugar)
1/2 pounds Tri-tip Steak, Cut Into Thin Strips Against The Grain
1 cup (unpacked) Thai Sweet Basil Leaves

1
Saute curry paste for 1 minute until fragrant. The paste will start splattering, so be careful.
2
Pour in water and coconut milk. Bring to a boil.
3
Add eggplant, beans, lime leaves, chilies, fish sauce and palm sugar syrup. Bring to boil and let vegetables cook until tender but still crisp, about 5 minutes.
4
Scatter in beef strips and let the meat cook until barely pink, about 1-2 minutes. Add basil and adjust seasoning.
5
Serve with rice or noodles!
6
Note: Our curry paste already contained spices and salt. Taste yours beforehand to ascertain if it needs more chilies or seasoning, as every brand is different.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Green Curry Paste, 2 cups Water, 3/4 cups Coconut Milk, 1/2 whole Large Eggplant Or 3 Globe Eggplant, Cut Into 2-inch Strips, and more.

Yes, Thai Green Beef Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Green Beef Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions