Thai Green Beef Curry (version 1) Recipe - Serves 4

Thai Green Beef Curry (version 1) Recipe

575 calories each serving (773 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


21cm (6 inches) lemongrass, topped and tailed (only use the white part) cut into 2.5cm (1 inch) pieces and crushed with the back of a spoon or a heavy rolling pin
2 fresh green chillies, coarsely chopped
1 shallot, peeled and coarsely chopped
4 cloves of garlic, peeled and coarsely chopped
5cm (2 inch) piece of fresh ginger root, peeled and coarsely chopped
2 tablespoons (30ml) fresh coriander (cilantro) finely chopped
1/2 teaspoon (2.5ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground pepper
3 tablespoons (45ml) fish sauce
1 teaspoon (5ml) fish paste
1 teaspoon (5ml) raw (brown) sugar
1 tablespoon (15ml) fresh lime juice
1 tin/can (400ml or 14 fl oz) coconut milk
3 tablespoons (45ml) cooking oil
700g (1 lb 8 oz) lean beef, thinly sliced into 6mm (1/4 inch) strips of 5-7.5cm (2-3 inches)
1/2 cup (125ml or 4 fl oz) beef stock
1 red bell pepper (capsicum), deseeded and finely chopped
1 tablespoon (15ml) sweet basil, coarsely chopped


Put the lemongrass, fresh chillies, shallot, garlic, ginger, fresh coriander (cilantro), ground coriander, cumin, pepper, fish sauce, fish paste, sugar and lime juice into a food processor or blender
Add 100ml (3.5 fl oz) of the coconut milk to the food processor (or blender) and make a thick paste from the ingredients (add more coconut milk, as needed)
Put the paste into a small bowl and set aside
Heat the cooking oil in a large frying pan (or saucepan) over a medium to high heat (you need one with a lid)
Once the oil is heated, add the paste that you made and stir-fry for 1 minute
Add the beef strips and stir-fry for 2 minutes, making sure that the beef is fully covered in the paste
Add the stock and bring to the boil
Reduce the heat to maintain a simmer and simmer for 10 minutes, stirring often
Add the rest of the coconut milk, cover and simmer for 8 minutes, stirring a couple of times
Add the bell pepper (capsicum), cover and simmer for 2 minutes, stirring a couple of times
Serve hot garnished with the sweet basil

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Recipe submitted on 2 April 2012

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