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!
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. My recipe is right here.
Step by step photos…
If you like this Thai beef green curry, you might like to try some of these too…
If you like this Thai yellow curry recipes, you might like to try some of these Thai favourites too.
- 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
- 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.
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Amount Per Serving: Calories: 784Total Fat: 46gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 164mgSodium: 2039mgCarbohydrates: 38gFiber: 7gSugar: 16gProtein: 58g