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Thai Green Beef Curry

A delightful fusion of robust flavors and creamy textures, this Thai Green Beef Curry combines aromatic Thai cuisine with coconut richness, making it perfect for family dinners or impressing guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Curry Base
  • 6 tablespoons Thai green curry paste The heart of the dish, offering notes of lemongrass, galangal, and green chilies.
  • 8.45 ounces coconut cream Adds a silky, rich texture to the curry.
  • ½ cup coconut milk Enhances the curry’s overall depth.
  • 0.55 pounds beef Thinly sliced for better flavor absorption.
Vegetables
  • 8 Thai eggplant Quartered for tenderness; can substitute with 7 ounces or 200 grams of other eggplant.
  • ⅓ cup pea eggplant (Turkey berry) Adds a unique taste to the dish.
Seasoning and Garnish
  • ½ teaspoon fish sauce Adds a savory umami kick.
  • ½ teaspoon sugar Balances out the flavors.
  • 8 kaffir lime leaves Imparts a citrusy zest.
  • 1 cup Thai sweet basil leaves Adds sweet and slightly peppery flavor.
  • 2-3 leaves Thai sweet basil leaves For garnish.
  • 1 red Thai chili Adds color and heat to the finished dish.

Method
 

Preparation
  1. Start by adding the Thai green curry paste to a pan set over medium heat. Sauté it lightly to release its aromatic oils and flavors.
  2. Add about 3 tablespoons of the coconut cream to the pan. Stir the mixture until it becomes fragrant.
Cooking
  1. Gradually add the remaining coconut cream along with the coconut milk. Stir well and bring the mixture to a gentle boil.
  2. Once boiling, introduce the beef to the pan, ensuring that every bite is coated in the sauce.
  3. Add the Thai eggplant and stir to combine, then follow with the pea eggplant.
  4. Taste the curry before adding fish sauce and sugar to balance the flavors.
  5. Tear the kaffir lime leaves and add them to enhance the dish’s depth.
  6. Stir in the Thai basil leaves, allowing them to wilt slightly and release their fragrance.
Serving
  1. Turn off the heat and transfer the curry to a serving bowl. Garnish with the sliced red Thai chili and extra basil leaves.
  2. Serve immediately with steamed rice or fermented rice noodles.

Notes

For extra flavor, marinate the beef in coconut milk and curry paste for 30 minutes before cooking. Adjust spice levels as needed.