Thai Green Curry with Beef and Vegetables
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green chili peppers (hot) | 6 |
| Fresh ginger | 4 slices |
| Shallot | 1 |
| Sea salt | 1 tsp |
| Coriander seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Garlic | 3 cloves |
| Lemongrass | 2 stalks |
| Limes | 3 |
| Beef (thinly sliced) | 400g |
| Eggplant | 1 |
| Green beans | 150g |
| Sugar | 1 tsp |
| Coconut milk | 600g |
| Water | 300 ml |
| Sunflower oil | 2 tbsp |
| Fresh red chili | 1 |
| Fresh cilantro | 1 bunch |
| Soy sauce | 2 tbsp |
| Onion | 1 |
Instructions:
-
Make the Green Curry Paste (or Use Store-bought)
Start by preparing or sourcing green curry paste. If you can’t find it at your local ethnic market, making your own is easy. Begin by finely slicing the hot green chili peppers, discarding the seeds. Finely chop the garlic and shallot. In a dry pan, toast the coriander seeds and cumin seeds for a few minutes until fragrant. Then, chop the lemongrass (or grate the zest of two limes as a substitute). Peel and finely chop the fresh ginger. If you’re using dried kaffir lime leaves, soak them in warm water to soften them (though these can be omitted if unavailable). Combine all these ingredients, along with 1 tsp of salt, in a mortar and pestle. Grind until you have a paste-like consistency. -
Prepare the Vegetables and Beef
Trim the ends of the green beans and cut them in half. Slice the eggplant into bite-sized pieces. Thinly slice the beef across the grain. -
-
Cooking the Curry
In a wok or large skillet, heat the sunflower oil over medium heat. Add the chopped garlic and ginger, and sauté until fragrant. Add the sliced beef and cook until browned. Stir in the prepared green curry paste and cook for another 2 minutes to let the flavors meld together. -
Add Coconut Milk and Vegetables
Once the beef is cooked through, pour in the coconut milk and water, stirring to combine. Bring the mixture to a simmer. Add the green beans, eggplant, and sugar, allowing the vegetables to soften for about 10 minutes. -
Season the Curry
Stir in the soy sauce (or Thai fish sauce if you prefer an authentic flavor) and adjust the taste. If the curry needs more balance, you can add more sugar, soy sauce, or even some lime zest. Taste and adjust as necessary to achieve a balance of sweet, salty, and tangy flavors. -
Finishing Touches
When the vegetables are tender, remove from heat. Add a fresh red chili, thinly sliced, and a handful of fresh cilantro leaves for an aromatic finishing touch. The curry should be slightly brothy, which makes it perfect when served with Jasmine rice, either steamed or cooked pilaf-style. -
Serve
Serve the Thai Green Curry hot with a side of steamed Jasmine rice. Enjoy the refreshing balance of coconut milk’s sweetness, soy sauce’s saltiness, the brightness of lime, and the warmth of fresh ginger.
Tips for the Perfect Thai Green Curry:
- If the curry becomes too thick, simply add a little more water or coconut milk to reach your desired consistency.
- For a vegetarian option, you can substitute the beef with tofu or a variety of other vegetables such as zucchini or bell peppers.
- Adjust the spice level by increasing or decreasing the number of green chilies used in the curry paste.
This Thai Green Curry is a delightful and aromatic dish, balancing savory, sweet, and tangy flavors with a hint of spice. Perfect for a comforting family meal, it’s a flavorful introduction to Thai cuisine that’s both easy and enjoyable to make at home.
