Thai green beef curry

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m

Make true Thai flavors at home with this delectable green meat curry.


  • 2 tablespoons peanut oil
  • 1kg Coles Australian Beef Chuck Steak, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 1/3 cup (100g) Five Tastes Thai Green Curry Paste
  • 2 garlic cloves, crushed
  • 400ml can coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon grated palm sugar
  • 1 bunch broccolini, trimmed, cut into thirds
  • 150g snow peas, trimmed
  • 2 tablespoons lime juice
  • 1/2 cup coriander leaves
  • Steamed jasmine rice, to serve


Step 1

Heat half the oil in a large saucepan over high heat. Add one-third of the beef and cook, turning, for 2-3 mins until brown all over. Transfer to a plate. Repeat, in 2 more batches, with remaining beef.

Step 2

Heat remaining oil in the pan over medium-high heat. Add onion, and cook, stirring, for 5 mins or until soften. Add curry paste and garlic and cook for 1 min or until fragrant.

Step 3

Return beef to the pan. Add coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, 45 mins.

Step 4

Add fish sauce and sugar and simmer, uncovered, for 40 mins or until sauce thickens. Stir in broccolini, snow peas and lime juice. Cook, uncovered, for 5 mins or until broccolini is tender. Divide among serving bowls and sprinkle with coriander leaves. Serve immediately with steamed jasmine rice.

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