Beef Thai Green Curry with Aubergines and Green Beans
Not only is this dish delicious, but it is also super quick to cook. It really is a perfect midweek or a quick meal to make for entertaining! The aromas of this beef Thai green curry will turn your kitchen into a Thai restaurant. Jump down to our Thai beef curry recipe card for full ingredients and cooking method below!
What beef should I use in a Thai Green curry?
You need to choose a cut that will do well when cooked quickly! Both Sirloin and Ribeye will taste great and be tender in beef strips, but it can be expensive. If you want to keep this to a budget-friendly meal, I'd opt down to a rump steak, which is what I used for this Thai beef curry.
You can decide on what type of beef you would like to use, sirloin, ribeye and rump will all work perfectly. Just keep in mind to stay away from stewing or casserole steak, it won't work for this kind of recipe as the meat needs to be cooked slowly.
Cooking tip: For me, I usually cook meat in the curry sauce in the same wok. However, when I cook beef for a light coloured curry (Green or Yellow Thai curry) I would cook the meat in a separate pan. This is because the red and the juice of the meat can sometimes discolour the curry, turning it into a dull brown colour. So it's important to not brown the meat and to add the meat to the curry once it has been cooked.
If you enjoyed this beef Thai green curry recipe, please give this post a rating and subscribe for new blog updates and recipes. Looking for another Thai beef curry recipe, check out our Thai Beef Massaman curry! Follow and tag us @maejumsamunprai on social media for great foodie content and giveaway competitions!
Beef Thai Green Curry with Aubergines and Green Beans
Ingredients
- 450 g Beef Rump Steak
- 35 g Mae Jum Thai Green Curry Paste
- 120 g Green Beans
- 1 Aubergine Medium
- 400 ml Coconut Milk
- 100 ml Water
- Sweet Thai Basil
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- 2 tbsp Coconut Oil
- 1 tbsp Shrimp Paste Optional
Instructions
Preparation
- Trim the ends of the green beans and cut them in half
- Cut the aubergines in small chunks
- Cut the beef into thin slices, around 2 inches in length
Cooking Method
- In a wok, fry the green curry paste in 1 tbsp of coconut oil for 2-3 minutes to build aroma
- Add a small amount of the thick layer of coconut milk to loosen the paste before seasoning with fish sauce, palm sugar and shrimp paste. Blend well and simmer for a further 2 minutes
- Add the remaining coconut milk, aubergines, green beans and water. Simmer for 10 minutes
- In a separate pan, cook the beef strips in 1 tbsp of coconut oil but don't let it brown. Then add the cooked beef to the curry in the wok.
- Turn off heat and gently stir in a hand full of sweet Thai basil. Serve with freshly made Thai Jasmine rice, enjoy!
