Recipe Submitted By:

Thai Green Curry Beef

Time Preperation:0:30 | Cooking: 0:30
Serves: 2

This David Thompson inspired Thai green curry is rich in flavour and heat. This green curry is the best green curry I have ever made. Try this you will not be disappointed.


1 serve of green curry paste recipe here
2 cups coconut cream plus 2-3 teaspoons extra
pinch of salt
250g beef cut into 5 mm about 2 cm x 1 cm
1 stalk lemongrass, bruised
2 red shallots, bruised - optional
2 Thai cardamom pods or 1 green cardamom pod
2cm (1 in) piece cassia bark, roasted - optional
1 Thai cardamom leaf or dried bay leaf
About 3 cups coconut milk or water
2-3 tablespoons fish sauce
3-4 kaffir lime leaves, torn into large pieces
pinch of roasted chili powder, to taste
10-15 small green bird's eye chilies (scuds), to taste


Simmer 1 cup of the coconut cream with the salt and, when it has thickened slightly and is beginning to separate, add the beef and lemongrass, along with the shallots and spices

Moisten with some of the coconut milk or water and add a tablespoon of the fish sauce.

Continue to simmer gently, stirring regularly, until the coconut is absorbed and the beef is tender yet still a little resilient: this should take about 20 minutes or so, but it will be necessary to moisten with more coconut milk or water during this time to prevent the meat becoming too dry.

Be careful not to braise the beef until it is falling apart, or it will have a stringy texture.

Once the beef is cooked, drain off the excess oil, keeping it for the next stage, and pick out the lemongrass and spices. Cover and set aside.

Heat a few tablespoons of the reserved oil with 1 cup of coconut cream and fry the paste over a medium heat for 5 minutes, stirring often to prevent it from catching.

When it is rich and aromatic and quite oily, add 1-2 tablespoons of fish sauce and simmer for a minute before adding 1 cup of coconut milk or water.

Simmer for 2-3 minutes before adding the beef and the kaffir lime leaves, then continue to simmer for another 10 minutes or longer – until the curry is quite thick, rich and creamy.

Copyright 2010