Name: Green Thai Curry Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp coconut or rapeseed (canola) oil; 2 – 3 tbsp shop bought green curry paste or 1 whole batch homemade; 450g beef skirt steak, cut into thin strips against the grain; 250ml unsalted Thai beef or chicken stock (or shop bought stock); 400ml (1 ¼ cup) thick coconut milk; About 250g (8 oz) vegetables, such as baby corn, bamboo shoots, aubergine (eggplant), asparagus, broccoli, sliced lotus root; 2 tbsp sugar, (more or less to taste); 3 tbsp fish sauce, preferably Thai*; 1 handful of Thai sweet basil, roughly chopped; 3 makrut lime leaves, stalks removed; 2 spur chillies, thinly sliced to garnish

Jump to Recipe

Green Thai curry beef is so good and really easy to make too.

Beef green curry is incredibly delicious and personally, I prefer it to the more popular chicken green curry.

The most important thing is to use the right cut of beef. You need to use beef that cooks quickly so no stewing steak here! Rib-eye is my preferred cut for speed. Skirt steak takes a little longer but it was amazing in this green curry!

You can, however speed up the cooking time of tougher cuts of meat. Check out my recipe for velveting beef for cooking super tender beef in no time.

Thai green curry beef — So much flavour with so little work! Make this today.

About The Green Curry Paste...

When time allows, I always make my own green curry paste for this beef recipe. You could cheat as I do from time to time and use a shop bought curry paste.

If you do use a shop bought paste, add it to taste. Many are salty and very spicy. Add too much and your green Thai curry beef could be ruined.

I really recommend making your own Thai green curry paste. My recipe is right here.

Step by step photos...

Ingredients for Thai beef green curry — Be sure to get all your ingredients together before starting. It's easier.

Adding green curry paste to wok — Heat the oil over medium high heat and then stir in the green curry paste.

Adding beef to curry paste in wok — Add the beef. For tougher cuts, you should first fry the meat and then add the curry paste.

Stirring meat and curry paste together — Brown the meat for a couple of minutes. No need to cook it through at this point unless you are using stewing steak.

Adding stock to wok — Add the stock and bring to a simmer.

Simmering beef — Simmer until the meat is tender. You might need to add a little more stock or water.

Adding vegetables to green curry — Stir in the fresh vegetables and add fish sauce to taste.

If you like this Thai beef green curry, you might like to try some of these too...

Thai Curries

Thai Green Chicken Curry
Red Chicken Curry
Beef Massaman Curry
Duck Jungle Curry
Beef Panang Curry
Thai Yellow Curry
Thai Braised Pork Belly Stew

Have you tried this Thai green beef curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4

Green Thai Curry Beef

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tbsp coconut or rapeseed (canola) oil
2 – 3 tbsp shop bought green curry paste or 1 whole batch homemade
450g beef skirt steak, cut into thin strips against the grain
250ml unsalted Thai beef or chicken stock (or shop bought stock)
400ml (1 ¼ cup) thick coconut milk
About 250g (8 oz) vegetables, such as baby corn, bamboo shoots, aubergine (eggplant), asparagus, broccoli, sliced lotus root
2 tbsp sugar, (more or less to taste)
3 tbsp fish sauce, preferably Thai*
1 handful of Thai sweet basil, roughly chopped
3 makrut lime leaves, stalks removed
2 spur chillies, thinly sliced to garnish

Instructions

Heat the oil in a wok or large frying pan and when visibly hot, stir in the beef and fry for about 8 minutes or until almost tender enough to eat.
Then add the green curry paste stirring so that the beef is coated with the paste.
Add the stock and bring to a simmer. Continue simmering for about 5 to 10 minutes or until the beef is tender. Don't rush this! The beef is ready when it's ready.
Stir in the coconut milk and the vegetables and continue stirring until the vegetables are cooked to your liking. I prefer my vegetables a bit on the crunchy side and not too mushy.
Garnish with the sliced spur chillies and perhaps some more basil leaves and serve hot over steamed jasmine rice.