Authentic Thai Green Curry with Beef | แกงเขียวหวานเนื้อ

Video tutorial

Thai Green Curry with Beef | แกงเขียวหวานเนื้อ

Master the Art of Thai Green Curry with Beef: Insider Tips and Tricks for Perfecting Your Recipe!

Preparation time: 20 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

- For the Curry:

- 1 kg beef (2.2 lbs)

- 1 cup sweet basil

- 6-7 kaffir lime leaves

- 1 1/2 tbsp palm sugar

- 1 1/2 tbsp fish sauce

- 1 liter coconut milk (34 fl oz) *(you can add 250 ml water if needed, e.g., if your coconut milk is too thick or you’d like to add more vegetables to the curry)*

- 500 ml water + 500 ml coconut milk for beef braising (17 fl oz + 17 fl oz)

- 180 g eggplant, cleaned (6.3 oz)

- 60 g pea eggplant, cleaned (2.1 oz)

- Optional: Additional vegetables like bamboo shoots

- Garnish: Finely sliced red chilies

- For the Paste:

- 1/2 cup chopped lemongrass

- 1/2 cup chopped Thai shallot

- 1/4 cup chopped garlic

- 1 1/2 tbsp chopped galangal

- 1 tbsp kaffir lime rind (from 1 whole fruit)

- 5 green spur chilies (peppers) or 80 grams (2.8 oz)

- 6 medium (2 inches long) green bird eye chilies

- 1-1 1/2 tbsp shrimp paste *(recommend 1 tbsp for store-bought shrimp paste)*

- 2 spice spoons roasted cumin seeds (before grinding)

- 2 spice spoons roasted coriander seeds (before grinding)

- 2 spice spoons white peppercorns (optional, if you’d like to lift the taste of spice)

- 2 coriander roots (optional, if you’d like to raise herbal aroma)

- Notes:

- No sea salt added in the paste as salt is used when braising the beef, and the fresh shrimp paste already has a good balance.

- Spice spoon is 1 ml of capacity

- Optional: 5-6 leaves of blanched sweet basil if you are not happy with the green color

Instructions:

1. Brown the Beef:

- Start by browning the beef in a pot with a little bit of oil. Add a few pinches of salt and continue cooking until all the liquid from the beef has disappeared and the beef has turned a nice brown color with a glaze.

2. Braise the Beef:

- Add 500 ml coconut milk and 500 ml water to the pot to braise the beef over medium heat. Turn the beef from time to time to ensure it does not burn at the bottom of the pot. Braise until the liquid has reduced to a glaze.

3. Prepare the Paste:

- Grind and pound the cumin seeds, coriander seeds, and white pepper.

- Chop the lemongrass, galangal, kaffir lime rind, Thai shallot, garlic, long green pepper, and coriander root (if using).

- Pound the hard ingredients first, such as galangal and lemongrass, then add the remaining ingredients.

- Once the mixture becomes a fine paste, add the ground spices and finish pounding with the shrimp paste. Set the paste aside.

4. Prepare the Vegetables:

- Cut the eggplants and soak them in saltwater to prevent oxidation.

- Pick out the tops of the pea eggplants and soak them in saltwater as well. Additional vegetables like bamboo shoots or coconut shoots can also be added.

5. Cook the Curry:

- Heat a little cooking oil in a pan over medium to low heat. Add the paste and fry it, adding a few tablespoons of coconut milk to add some more fat and liquid into the pan to prevent burning or sticking.

- Add palm sugar at this stage to help harmonize the taste and prevent bitterness. Stir fry until fragrant, about 3-5 minutes.

- Add the braised beef to the paste, ensuring to deglaze the pan with a little water and add it to the curry. Turn the beef in the paste to coat each piece.

- Gradually add coconut milk to the pan to keep the bottom from drying and burning. The green color should appear nicely separated.

- Add eggplants and pea eggplants, turning them to absorb the curry flavor for about 2-3 minutes, then add more coconut milk gradually until it covers the beef and veggies.

- Let it boil, add 1-2 tbsp fish sauce, stir, and taste. Adjust seasoning if needed, then top with sweet basil and torn kaffir lime leaves.

6. Serve:

- Rest the curry for about 5 minutes before serving.

- Garnish with some sliced red chili.

- Serve with steamed rice or fermented rice noodles.

Enjoy your delicious Thai Green Curry with Beef! 🥘🍚

Thai Coconut Curry Snack | Look Hed | ลูกเห็ด

Cooking tutorial

Thai Coconut Curry Snacks

Treat your taste buds to a flavor explosion with these delicious homemade Thai Coconut Curry Snacks! Perfect for satisfying your cravings for something savory and crunchy, these snacks are made with an array of aromatic and flavorful ingredients that come together to create an irresistible taste sensation.

Ingredients:

- Frying oil

- 300 g grated coconut (10.6 oz)

- 200 g grated sweet potato (7.1 oz)

- 10 wild betel leaves

- 1/2 cup Polyscias (Aralia) (4 fl oz)

- 1 egg

- 80 g southern curry paste (2.8 oz)

- 1/2 cup chopped lemongrass (4 fl oz)

- 1/2 tbsp galangal

- 2 inches curcuma

- 2 Thai shallots

- 5-6 cloves Thai garlic or 1-2 cloves Chinese garlic

- 8 pcs dried whole chili (deseeded Prik Jinda)

- 4 pcs fresh small bird's eye chili

- 1/2 tbsp kaffir lime rind

- 1/2 tbsp black pepper

- 3/4 tbsp shrimp paste

- 1/2 tsp sea salt

- 1 tbsp palm sugar

Serving Suggestions:

Serve these delicious Thai Coconut Curry Snacks as a snack or appetizer, or pair them with a steaming bowl of rice for a complete meal. Whether you're entertaining guests or simply looking for a tasty and satisfying treat, these snacks are sure to be a hit with everyone who tries them. 

Enjoy your homemade Thai Coconut Curry Snacks! 🍤🌿

Stir Fried Southern Thai Curry with Shrimp & Pakria | Phad Phed Sator Goong

Stir Fried Southern Thai Curry with Shrimp and Pakria Recipe (serve 4)

400-500g (1 lb) of peeled and deveined Shrimps (large to medium size)

1/4-1/2 cup of Coconut milk

3/4 cup of Pakria beans

1 tbsp of Red Curry paste

1/2-1 tbsp of Yellow Curry paste

1/2 tbsp Palm sugar

1/2 tbsp of Fish sauce

1 red Spur Chili

Fresh Pepper corns

6 Kaffir Lime leaves

Dry-fried southern Thai curry with Pork Recipe | Khua Kling

Click the image to watch the cooking tutorial video

Khua Kling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)

10 kaffir lime leave

3 young peppercorn

6-7 fresh bird eye chilies (small size)

1/4 cup of thinly sliced young galangal

1/2 cup of coconut milk or coconut tail (for boiling the paste)

2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)

1 tbsp fish sauce

1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that it will bind the taste together, and he like natural bitterness.

Paste:

2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)

10 cloves of Thai garlic

1/4 cup of shallot

1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes). Recommend to use 5 medium sized dried bird eye chilies

10 cloves of Thai garlic

3 inch curcuma

1/2 tbsp thinly sliced young galangal

1/2 cup of lemon grass

1/2 tbsp of sea salt

1 1/2 shrimp paste (we use freshly produced shrimp paste. Recommend to use only 1 tbsp of general store bought shrimp paste)

Sour Curry with Shrimp Recipe | Gaeng Som Cha-Om Goong

Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong Recipe (Serve 4)

400 grams (1lb) shrimp

100 grams (3.5 oz) sour curry paste

1 tbsp palm sugar

1-2 tbsp fish sauce

4 tbsp tamarind purée

1 Acacia omelette (Recipe video coming next. Fresh acacia mixed with 2-3 eggs and a a bit of fish sauce that you fry in a bed of hot oil. )

Lime for topping when served

Khao Soi Recipe

Khao Soi (serves 4)

4 servings Egg noodles

3/4 lb of Chicken legs (deboned)

1/2 cup of chicken stock

1 cup coconut cream

2 tbsp Khao Soi curry paste

2 tbsp palm sugar

2 tbsp fish sauce

1/2-1 tsp black soy sauce

1 tsp curry powder

1/2 tsp curcuma powder

2 spring onion /scallion

2 shalotts

2 pieces of pickled cabbage

1/2 cup Cooking oil

1 tbsp dried chili flakes

Here’s a link to my Chili oil video tutorial and recipe

Thai Tiger Prawns in Red Curry Coconut Sauce Recipe | Chu Chee Goong

Chu Chee Goong Recipe (serves 2)

6 whole medium to large size Tiger Prawns (ideally fresh)

Cooking oil

2 tsp Red Thai Curry Paste

1/2 cup Coconut Cream/Milk

2 tsp Fish sauce

2 tsp Palm sugar

4 Kaffir lime leaves (2 in the curry and 2 for garnish)

Red spur chili for garnish

Thai Massaman Curry Paste Recipe

Massaman curry Paste Recipe (serves 4)

30 g Shallot

15 g Garlic

1/2 tsp Sea salt

2 tsp Shrimp paste

1 Coriander root

15 Black pepper corn

7 Red dried chilies (big pieces)

5 g Galangal

5 g Lemongrass

2 g Coriander seed

1/2 g Cumin seed

1 pcs Mace

1/2 g Cinnamon

1 Cardamom seed

6 pcs Clove

1/2 g Nutmeg

Thai Sour Curry Paste | Krueang Gaeng Som

Making fresh authentic Thai curry paste doesn't get any easier than this. This is my family recipe for a traditional sour curry paste - You will love this so give it a try.

Sour Curry Paste (4-6 persons)

Ingredients:

6 dried chilies

4 deseeded dried chilies

3 fresh bird eye chilies

2 Thai shallot

2 big cloves garlic (or 8 small cloves of Thai garlic)

2 inch long turmeric

1 tbsp shrimp paste

1 tsp sea salt

Massaman Curry Recipe | Gaeng Massaman

Massaman Moo (serves 5-6)

1 kg (2.2 lbs) Pork (Ham or pork tenderloin as per preference - adjust cooking time accordingly)

1 cup of Fresh Massaman Paste, or alternatively 1-2 to 3/4 cup of ready made paste (the readymade packaged paste is normally saltier than the fresh paste)

500 ml (17oz) coconut Cream

500 ml (17oz)coconut milk

2 tbsp Palm sugar

2 tbsp Tamarind Pure

1 tbsp fish sauce

1 tbsp shrimp paste

1/2 kg (1.1 lbs) of potatoes

1/2 cup crushed roasted peanuts (unsalted)

Panaeng Curry Recipe | Gaeng Panaeng

Thai Panaeng Curry with pork, chicken or beef Recipe

Serves: 4

Ingredients:

400 g Pork Tenderloin (Sliced) can be substituted by chicken or beef.

3 tbsp Cooking oil

2 tbsp Panaeng Curry Paste

1/2 cup Coconut Milk

1 cup Coconut Cream

6-8 Kaffir Lime leaves

1/2 cup Pea Eggplant

1 tbsp Palm sugar

1 Red spur chili (for garnish)

1 1/2 tbsp Fish sauce

Sweet Basil (optional for garnish)

Green Curry Paste Recipe | Krueang Gaeng Keow Wan

Thai Green Curry Recipe | Gaeng Keow Wan

Thai Green Curry Chicken - Gaeng Keow Wan Gai Recipe

Serves: 4

2 tbsp Green Curry paste

400 g Chicken Fillet

5 Eggplants (quartered)/ or Pea Eggplants

7-8 Kaffir lime leaves

2 tbsp Palm sugar

1 Red Spur Chili (De-seeded)

1 cup Sweet Basil

2 cups Coconut milk

1 cup Coconut cream

2 tbsp Fish sauce

3 tbsp Cooking oil

Gaeng Phed Ped Yang | Red Curry with duck

Gaeng Phed Ped Yang (4 persons)

400 grams (1 lb) of Roasted Duck breast

80-100 grams (3 oz) of Red curry paste

1l (34 oz) Coconut milk

1 Tbsp Palm sugar

1 Tbsp Fish sauce

1 Tbsp Duck fat

1 cup of diced pineapple 1x1/2 " size

1/2 cup of Pea eggplants

8-10 Cherry tomatoes

5-6 Kaffir lime leaves

1/2 red bell pepper / paprika, sliced

1/2 cup of Sweet basil

Pan fry the duck in oil until it has nice color. Put in pre-heated oven at 150c (300 Fahrenheit) until the core temperature of the duck reaches 70c (158 Fahrenheit). Take out and let rest for 10 minutes prior to slicing.

Krueang Gaeng Phed | Red Curry paste

Red Curry Paste (4-6 persons)

Ingredients:

1/2 Cup Lemon grass

1/2 Cup Thai red shallots

1/4 Garlic

Kaffir lime zest from 1 fruit (Lime zest is optional if Kaffir lime is not available)

4 sliced pcs Galangal

8-10 Dried red spur chilies

4-5 Dried bird eye chilies

1/2 Tsp Black pepper

1 ml-measuring spoon Coriander seeds

1-ml-measuring spoon Cumin seeds

1 Tbsp Shrimp paste