THAI GREEN BEEF CURRY
A super Quick and Easy Green Curry recipe. This Thai Green Beef Curry is the best authentic Asian recipe. It uses strips of steak, coated in green curry paste (shop-bought but you can make own if you wish) With coconut milk and extra chillies added if you like it spicy? (optional) Ready to be served up with Sticky Jasmine Rice in only 15 minutes!
Provided by Luke and Kay - Flawless Food
Categories Dinner Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
- Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
- After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
- Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
- Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
- Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
- Add the previously blanched aubergine and onions into the pan, stir through.
- Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
- Add a handful of chopped fresh basil.
- Serve with rice or noodles, and extra chillies (if wanted).
Nutrition Facts : Calories 565 kcal, Carbohydrate 21 g, Protein 25 g, Fat 45 g, SaturatedFat 33 g, Cholesterol 61 mg, Sodium 779 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
THAI BEEF CURRY
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Provided by Betty McCommon
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
- Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g
THAI GREEN CURRY WITH BEEF AND EGGPLANT
This Thai green curry recipe features beef with eggplant and red bell pepper, but it could also be made with chicken.
Provided by Darlene Schmidt
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Place all green curry paste ingredients together in a food processor, blender, chopper, or pestle and mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later).
- Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper, try using a blender, or finely mince all ingredients by hand and stir together well.
- Heat a wok or deep-frying pan over medium-high heat.
- Add 2 to 3 tablespoons oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.
- Stir-fry briefly to cover the meat in spices (1 to 2 minutes).
- Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.
- Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using).
- Stir everything together, cover, and simmer 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.
- Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
- Remove from heat and gently stir in the 1/4 cup reserved coconut milk . Taste-test, adding more fish sauce if not salty or flavorful enough.
- Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.
- Portion out the green curry onto serving plates or bowls.
- Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice .
Nutrition Facts : Calories 829 kcal, Carbohydrate 35 g, Cholesterol 179 mg, Fiber 7 g, Protein 54 g, SaturatedFat 32 g, Sodium 1307 mg, Sugar 10 g, Fat 55 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
THAI BEEF CURRY
A spicy, authentic Thai green curry for your slow cooker that's ideal for taking the last-minute stress out of entertaining
Provided by Lucy Netherton
Categories Dinner, Main course
Time 8h20m
Number Of Ingredients 14
Steps:
- Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
- Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
- If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.
Nutrition Facts : Calories 541 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium
BEEF WITH GREEN CURRY
Make and share this Beef With Green Curry recipe from Food.com.
Provided by William Uncle Bill
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil.
- Add garlic and fry until golden brown, about 3 minutes, stirring often.
- Stir in curry paste and mix well.
- Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
- Add coconut cream, stir well and bring to boil.
- Add beef stock and return to boil, stirring constantly.
- Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
- Stir in chopped basil leaves just before serving.
Nutrition Facts : Calories 540.5, Fat 30, SaturatedFat 14.5, Cholesterol 39.4, Sodium 1212.4, Carbohydrate 56, Fiber 29.6, Sugar 25.7, Protein 22.8
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THAI GREEN BEEF AND VEG CURRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Estimated Reading Time 1 min
- Heat a large deep frying pan with a little oil. Add the onions and fry over a medium heat for 2-3 minutes until they start to soften, then add the corn and pak choi. Fry for 5 minutes, then add the curry paste and cook for a minute more. The veg should still be crunchy. Turn the heat to very low and stir in the coconut milk and fish sauce (if it’s too hot the light coconut milk may split).
- Meanwhile, heat a medium frying pan with a little oil over a high heat, season the steaks and fry for 2½ minutes on each side (for medium-rare to medium). Rest for 5 minutes.
- Once the sauce has warmed through, stir in the lime juice and coriander, then season. Add more fish sauce for extra depth and chilli oil for spice, if you want to. Slice the steaks and stir them in with their juices. Serve with steamed rice.
THAI BEEF GREEN CURRY
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Reviews 1Total Time 20 minsServings 3
- Blend green curry paste. In a blender, blend shallots, 6 kaffir lime leaves, 2 large red chilies, green chilli padi, lemongrass, ginger, ½ tsp turmeric powder, belacan, ½ tsp white pepper, coriander, 1 tsp coriander seed powder and 1 tsp cumin powder until smooth. If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.
- Cook green curry and eggplants. In a pot on medium heat, heat coconut milk and green curry paste until boiling. Add in Thai eggplants and let it simmer on medium heat for 10 minutes, or until cooked.
- Add in beef slices, kaffir lime leaves and season to taste. Add in beef slices and 6 kaffir lime leaves and let it simmer again on medium heat for 4 to 5 minutes, until beef is cooked. | You can use ribeye and tenderloin instead of sirloin or you can also substitute beef with chicken thigh Season to taste with brown sugar, lime juice and fish sauce.
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