Authentic Thai Green Curry with Beef | แกงเขียวหวานเนื้อ
Authentic Thai Green Curry with Beef | แกงเขียวหวานเนื้อ
Yield 6-8
Prep time
40 MinCook time
1 H & 20 MTotal time
2 HourIngredients
Thai Green curry 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 (2.82 oz)
- 6 medium (2 inches long) green bird eye chilies
- 1-1 1/2 shrimp paste (recommend 1 tbsp for store-bought shrimp paste)
- 2 spice spoons of roasted cumin seed (before grinding)
- 2 spice spoons of roasted coriander seed (before grinding)
- 2 spice spoons of white peppercorn (optional, if you’d like to lift the taste of spice)
- 2 coriander root (optional, if you’d like to raise herbal aroma)
Thai Green Curry
- 1 kg (2.2 lbs) beef, chuck roll
- 1 cup of sweet basil
- 6-7 leaves kaffir lime
- 1 1/2 tbsp palm sugar
- 1 1/2 tbsp fish sauce
- 1 l (33.83 oz) coconut milk. You can add 250ml (8.45 oz) water if need be, for example, if your coconut milk is too thick or you’d like to add more vegetables to the curry.
- 500 ml (16.9 oz) water + 500 ml (16.9 oz) coconut milk for beef braising
- 180 g (6.35 oz) eggplant (after cleaning)
- 60 g (2.12 oz) pea eggplant (after cleaning)
Instructions
- Start by browning the beef in a pot with some 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.
- Add 500 ml (16.9 oz) coconut milk and 500 ml (16.9 oz) water to the pot to braise the beef on 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.
- While braising the beef, prepare the paste. Begin by grinding and pounding cumin seeds, coriander seeds, and white pepper. Then chop the lemongrass, galangal, kaffir lime rind, Thai shallot, garlic, long green pepper, and coriander root (if using).
- First, pound the hard ingredients, such as galangal and lemongrass, then add the remaining paste ingredients. Once the paste has become a fine paste, add the ground spices and finish pounding the paste with shrimp paste. Put the green curry paste aside.
- Cut the eggplants and soak them in salt water to prevent oxidation. Pick out the top of the pea eggplants and soak them in saltwater as well. Bamboo shoots or coconut shoots are good options if you want to add more vegetables to the curry.
- Start to cook by adding a bit of cooking oil to the pan with medium to low heat (if you use store-bought coconut milk since it's hard to separate the oil), then add the paste to fry in the pan. Add a few tablespoons of coconut milk to add more fat and liquid into the pan to prevent burning or the paste from sticking to the bottom of the pan.
- Add palm sugar at this stage to help harmonize the taste and prevent bitterness. Stir-fry the paste until fragrant and to reduce the shrimpy smell of the shrimp paste. If you use the correct heat, frying for about 3-5 minutes, you'll achieve separation, extracting some oil from the paste as well.
- Add the braised beef to the paste, do not forget to deglaze the pan with a little water on the heat and add the green curry. Turn the beef in the paste to get every piece of beef covered in the paste.
- Add just a little bit of coconut milk occasionally to ensure that the bottom of the pot is not dry and burnt. You will see that the separated oil in green color appears nicely.
- Add eggplants and pea eggplant and turn them to let them absorb the taste from the curry only for a few minutes (around 2-3 mins) and then add coconut milk a little bit at a time while turning the curry.
- Then add the rest of the coconut milk or until it covers the beef and veggies. Let it boil, add 1-2 tbsp fish sauce, stir and taste! Adjust the taste if need be, then top with sweet basil and torn kaffir lime leaves last.
- 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!
