Thursday 4 April 2013

Thai Green Curry of Beef Recipe

Along with the red curry (a red curry of chicken recipe was added to this blog a few days ago), the Green Curry is one of the most well known of all Thai curry styles. Typically it's made with chicken or Fish, but Moslem traders introduced beef curries to the North of Thailand and this recipe is derived from that tradition.

Thai Green Curry of Beef

Serves: 4
thai green curry of beef served on a bed of rice


2 tbsp Thai green curry paste
2 garlic cloves, quartered
2 tsp ginger purée
2 birds' eye chillies, sliced
1 medium onion, quartered
1 stick of lemongrass, outer layer removed and cores chopped
375g rump steak, sliced very thinly
1 tbsp sunflower oil
5 tbsp fresh coriander (cilantro), finely chopped


Combine the curry paste, garlic, ginger, chilli, onion and lemongrass in a blender or food processor and process for 10 seconds, or until you have a chunky paste.

Add the beef to a bowl with the oil then stir in the blended paste. Mix well to combine then set aside to marinate for at least 30 minutes (90 minutes would be even better).

Place a wok over low heat, add the beef and its marinade then increase the heat and stir in the coconut milk.

Cook the mixture for 10 minutes, stirring constantly. Add the coriander and cook for 30 seconds. Serve hot, accompanied by boiled Thai Jasmine rice.

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