Thai · Dinner
Green Curry with Beef
Thai green curry built on simmered beef sirloin in a coconut milk broth flavored with green curry paste, kaffir lime leaves, Thai basil, and fish sauce. Bamboo shoots and Thai eggplant round out the vegetables, with brown sugar balancing the chile heat. Served over jasmine rice.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
31.8gFat
46.2gCarbs
9.8gSugar
4.3gFiber
1120mgSodium
105mgChol
20.1gSat Fat
880mgPotassium
85mgCalcium
4.9mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Quarter Thai eggplant, slice bell pepper and chili, and tear kaffir lime leaves.
2
Heat vegetable oil in a wok over medium heat. Stir in green curry paste and cook 1 to 2 minutes until fragrant and slightly darkened.
3
Pour in coconut cream, stirring constantly over medium heat for 2 to 3 minutes until oil separates and pools at edges.
4
Add beef sirloin to pan over medium-high heat and cook 3 to 4 minutes, stirring, until outside is no longer pink.
5
Stir in coconut milk, bamboo shoot, Thai eggplant, bell pepper, fish sauce, brown sugar, and kaffir lime leaves. Simmer over medium-low heat for 10 to 12 minutes until eggplant is tender.
6
Fold in Thai basil and sliced red chili off the heat, about 30 seconds, keeping basil bright.
7
Plate
Spoon curry over cooked jasmine rice in a shallow bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 240ml240ml coconut milk
- 120ml120ml coconut cream
- 3 tbsp3 tbsp green curry paste
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp brown sugar
- 100g100g bamboo shoot
- 60g60g Thai eggplant
- 11 red bell pepper
- 44 kaffir lime leaf
- 22 small handful Thai basil
- 22 red chili
- 270g270g jasmine rice, cooked
- 2 tsp2 tsp vegetable oil
