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Thai green curry with beef


  • 500gm beef, cut into 1/2in x 2 in pieces
  • 1 x 450ml can  coconut milk 
  • 1/4 cup fish sauce
  • 2 tbsp sugar
  • 1 cup Thai eggplants
  • 1/2 cup coconut cream
  • 6 kaffir lime leaves
  • 1/4 cup sweet basil leaves (either Thai basil or regular basil)

Curry paste:

  • 2 stalks lemon grass, white part, cut into ? in pieces
  • 1" piece galangal, sliced
  • 1 tsp cumin seeds
  • 1/2 cup coriander root
  • 8 cloves garlic, peeled
  • 15 green chillies
  • 1 large shallot, chopped
  • 1/4 tsp kaffir lime skin, minced (optional)
  • Optional red chillies for garnish.


Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar.

Pour the coconut milk and green curry paste into a saucepan and bring to the boil.

Add beef, fish sauce and sugar. Simmer for 5 minutes.

Add the eggplant and simmer for 2 minutes.

Add the coconut cream and mix well.

Add the kaffir lime leaves and basil leaves and simmer for a further 2 minutes.
Garnish with the red chillies if desired.