This recipe is from Episode 9 of Secret Meat Business


  • 500 gms lean beef

  • 1 tablespoon Extra Virgin Olive Oil

  • Green Curry Paste

  • 1 green chili, deseeded, roughly chopped

  • 1 red chili, deseeded, roughly chopped

  • 2 cloves garlic, roughly chopped

  • 1 banana shallot, roughly chopped

  • 1 knob ginger, peeled, grated

  • 1 whole bunch coriander, washed, roughly chopped

  • 1 whole bunch spring onions, roughly chopped

  • ¼ cup fish sauce

  • 1 lime, juiced

  • 1 stalk lemon grass, finely sliced

  • 2 kaffir lime leaves, finely sliced

  • 1 tablespoon palm sugar, grated

  • ½ cup coconut milk

  • Salt

  • Pepper

  • Coconut Rice

  • 2 cups long grain rice

  • 2 tablespoon vegetable oil

  • pinch salt

  • 2 cups water

  • 1 cup coconut cream

  • 1 kaffir lime leaf

  • 1 teaspoon grated palm sugar

  • Green papaya salad

  • ¼ papaya, peeled, finely chopped into sticks

  • 1 green mango, firm flesh, skin removed, finely sliced

  • ¼ cup coriander leaves, roughly chopped

  • 1 red chili, deseeded, finely chopped

  • ¼ clove garlic, finely diced

  • ½ lime, juiced

  • 1 tablespoon fish sauce

  • salt


  • 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.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 268kj
  • Fat Total 12g
  • Saturated Fat 8g
  • Protein 11g
  • Carbohydrate 30g
  • Sugar 5g
  • Sodium 1536mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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