Flavors of Thailand

Green Curry with Beef

Serves 1

Green curry is probably the most famous of the Thai curries. In the Thai language it is described as "gaang kiow waan", or sweet green curry. It should be prepared slightly sweet but also have the traditional Thai spicy heat to round it out. This particular recipe is featured with beef, but could also be prepared using either chicken, pork or fish. Of course it is best to use the Thai sweet basil leaves, but if they are not available you may use another type. If you can't find the tiny eggplant, then zucchini may be used. Of course it should be served with hot Thai jasmine rice, "kanom jeen" which is a Thai style rice spaghetti noodle or pasta.


1/2 cup thick coconut milk
1/2 cup thin coconut milk
1/3 cup beef steak, chicken breast, pork or fish
1 tablespoon green curry paste
8 small eggplants or 2-3 green zucchini
1 kaffir lime leaf
1/2 tablespoon palm sugar
7-10 leaves of sweet basil or to taste
1 large red chili, cut into thin strips
1 tablespoon fish sauce


1. Place the thick coconut milk into a sauce pan and cook over medium heat for 3-5 minutes until the coconut oil starts to separate.
2. Add the curry paste, continue to stir until you can smell the aroma of the green curry paste cooking.
3. Add the meat and continue to cook until the meat is about half cooked.
4. Add the thin coconut milk.
5. Bring the mixture to a boil, then add the eggplant and kaffir lime leaf.
6. Continue to cook until the meat is cooked thoroughly.
7. Add the fish sauce and palm sugar.
8. Add the basil leaves, and stir to combine. Remove from heat and serve garnished with a large red chili and basil leaves.

Enjoy the Green Curry !


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