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



Ingredients

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


Method

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

Check out a review of this recipe


Recipe submitted by T Arak on 2 April 2012

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