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Thai Beef Green Curry

This recipe is from Episode 9 of Secret Meat Business


  • Green Curry Paste

  • Coconut Rice


  • 1.

    Remove the sinew and fat from the beef and cut the beef into thin strips, place into a bowl

  • To make the paste:

  • 1.

    In a blender add the chillies, garlic, shallot, ginger, coriander, spring onions, fish sauce, limejuice, lemon grass and blend until smooth.

  • 2.

    In a large pot add some olive oil into a pan and sear the meat.

  • 3.

    Add the kaffir lime leaves to the pot, stir, season with salt and pepper, and add the green curry paste to the pot and stir for 4 - 5 minutes.

  • 4.

    Add grated palm sugar to the pot, the coconut cream and water, cook for 30- 40 minutes, until beef is tender.

  • 5.

    Just before serving add some freshly squeezed lime juice and chopped coriander.

  • 6.

    To make the coconut rice, put the rice in a sieve and rinse it well under cold running water until the water runs clear.

  • 7.

    Heat the oil in a heavy-based saucepan. Add the rice and stir over the heat for 3 to 4 minutes, stirring continuously.

  • 8.

    Season well then add the water and coconut cream. Bring to the boil then add the lime leaf and the sugar.

  • 9.

    Cover the pan with a tight fitting lid the lower the temperature so the liquid is barely simmering and cook for 18 minutes.

  • 10.

    At the end of the cooking time, turn off the heat and leave rice stand for 5 minutes without lifting the lid.

  • 11.

    To make the salad, combine the ingredients, and gently stir.

  • 12.

    Serve the curry with coconut rice and with a side of green papaya salad.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Thai Beef Green Curry.


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