Beef With Green Curry Recipes

THAI GREEN BEEF CURRY

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).

AUTHENTIC THAI GREEN CURRY

Steps:

• Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
• Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

BEEF WITH GREEN CURRY

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.

THAI COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS

Steps:

• Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
• Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
• Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.

STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS

Steps:

• Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
• Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
• Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.