Serves 3 people
1 kg beef (sirloin) - sliced against the grain
5 thai eggplant (quartered)
1½ cup coconut milk
3 shallots
12 kaffir lime leaves
3 large red chillies
3 green chilli padi (bird's eye chilli)
2 stalks lemongrass (sliced)
10 g thai sweet basil leaves
50 g coriander
1 pcs 2-inch ginger
1 pcs 2-inch ginger
5 g belacan (shrimp paste)
½ tsp white pepper (grounded)
1 tsp coriander seed powder
1 tsp cumin powder
brown sugar (to taste)
lime juice (to taste)
fish sauce (to taste)
salt (to taste)
vegetable oil (if necessary)

Recipe Courtesy of
Asian Food Network

Thai Beef Green Curry

This Central Thai variety of curry is loaded with spicy and punchy flavors, and is sure to impress with its bold green color!

Difficulty: Easy

Preparation: 5 min
Cook: 15 min
Clean up: 15 min

Steps: 3 steps
21 Ingredients

Difficulty: Easy
Steps: 3 steps
21 Ingredients

Preparation: 5 min
Cook: 15 min
Clean up: 15 min

Instructions

Blend green curry paste
- In a blender, blend shallots, 6 kaffir lime leaves, 2 large red chilies, green chilli padi, lemongrass, ginger, ½ tsp turmeric powder, belacan, ½ tsp white pepper, coriander, 1 tsp coriander seed powder and 1 tsp cumin powder until smooth. If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.

Cook green curry and eggplants
- In a pot on medium heat, heat coconut milk and green curry paste until boiling.
- Add in Thai eggplants and let it simmer on medium heat for 10 minutes, or until cooked.

Add in beef slices, kaffir lime leaves and season to taste
- Add in beef slices and 6 kaffir lime leaves and let it simmer again on medium heat for 4 to 5 minutes, until beef is cooked.
| You can use ribeye and tenderloin instead of sirloin or you can also substitute beef with chicken thigh
- Season to taste with brown sugar, lime juice and fish sauce.

Garnish and Serve!

Ladle green curry into serving bowl and garnish with sliced large red chili. Serve hot.

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Name: Thai Beef Green Curry
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H20M0S
Yield: Serves 3 people
Cuisine: Asian
Ingredients: 1 kg beef (sirloin) - sliced against the grain; 5 thai eggplant (quartered); 1½ cup coconut milk; 3 shallots; 12 kaffir lime leaves; 3 large red chillies; 3 green chilli padi (bird's eye chilli); 2 stalks lemongrass (sliced); 10 g thai sweet basil leaves; 50 g coriander; 1 pcs 2-inch ginger; 1 pcs 2-inch ginger; 5 g belacan (shrimp paste); ½ tsp white pepper (grounded); 1 tsp coriander seed powder; 1 tsp cumin powder; brown sugar (to taste); lime juice (to taste); fish sauce (to taste); salt (to taste); vegetable oil (if necessary)