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.
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