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    Home » Recipes » Curry

    Easy Thai Green Beef Curry Recipe

    Published: Apr 5, 2023 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    A quick and easy Thai green beef curry recipe made with store-bought Thai green curry paste.

    Bursting with aromatic flavours, this simple beef green curry is perfect for a quick dinner on busy weeknights!

    Thai green beef curry in a pan with a side of rice and lime wedges.

    20 minutes is all you need to make this super easy fragrant Thai green beef curry recipe!

    It's a delicious meal with rice, and the beef strips remain lovely and tender while the green beans retain a bit of crunch.

    👩‍🍳 Love curry? You might also like my spicy chicken pathia curry!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More curry recipes you might like
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • An easy fragrant Thai curry.
    • On the table in under 20 minutes.
    • Aromatic and bursting with flavour.
    • Freezer friendly meal.

    🛒 Ingredient notes

    Ingredients for Thai green beef curry.

    Olive Oil - for frying.

    Onion - peeled and finely chopped.

    Thai Green Curry Paste - Thai green curry paste is a mixture of aromatic herbs and spices commonly green chillies, lemongrass, galangal, garlic, shallots, kaffir lime leaves, cilantro roots, shrimp paste, and cumin. You can find ready-made Thai green curry paste in most supermarkets, or you can make it from scratch for a more authentic flavour. I like the Blue Dragon Thai Green curry paste.

    Rump Steak - known for its leanness, tenderness, and rich flavour. Rump steak is ideal for dishes like Thai green curry because it holds up well to cooking and absorbs the flavours of the curry sauce. You could also use thinly sliced sirloin steak if money is no object!

    Coconut Milk - adds richness, sweetness, and a subtle coconut flavour to the curry. Use full-fat coconut milk for the best silky smooth textured sauce.

    Fish Sauce - made from anchovies, salt, and water, which are fermented for several months to produce a rich, umami flavour. Fish sauce adds depth and complexity to dishes, balancing sweet, sour, and spicy flavours.

    Light Brown Sugar - balances out the spicy tangy flavours in the curry.

    Lime Juice - for a fresh citrussy taste.

    Green Beans - use fine green beans which have been topped and tailed.

    Bamboo Shoots - for crunch and texture.

    Thai Basil - or substitute with coriander.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Heat the oil in a large frying pan or wok and cook the onion on a medium heat for 3 minutes until starting to soften.

    Two: Turn up the heat and add the beef strips. Fry for 1 minute.

    Three: Stir in the curry paste and cook for 2 minutes.

    Four: Add the coconut milk, fish sauce, brown sugar, lime juice, bamboo shoots and green beans. Simmer for 5-8 minutes on a medium heat until the beans are tender and the beef just cooked through. Garnish with torn Thai basil leaves.

    Step by step photo instruction collage for making Thai green beef curry.

    💭 Expert tips

    • Marinating the thinly sliced beef strips for at least 30 minutes in a mixture of fish sauce and a pinch of sugar can tenderise the meat and add more flavour. if you do this, half the amount of fish sauce used in the recipe.
    • Be careful not to overcook the beef. Simmer the curry for just long enough to cook it through.

    🍴 Serving suggestions

    Serve the Thai curry over a bed of steamed jasmine rice, which will help absorb the tasty sauce.

    A pan of Thai green beef curry.

    📖 Variations

    • Up the veggies and add baby corn, aubergine and sliced peppers to the curry.
    • Swap the beef for chicken, prawns, or tofu.
    • Use Thai red curry paste instead of green curry paste.
    • Use chicken or vegetable stock instead of coconut milk for a lighter and less creamy version of the curry.

    🥡 Storage

    Store - the Thai beef curry can be stored in the fridge for up to 3 days.

    Reheat - in the microwave until hot through.

    Freeze - allow to cool, place in a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating.

    Thai green curry in a wok.

    ❓ Frequently asked questions

    Can I use store-bought Thai green curry paste?

    Yes, store-bought curry paste is quick and easy to use, but making your own paste will provide a fresher and more authentic flavour.

    Can I make this recipe vegetarian?

    Absolutely! Replace the beef with tofu or mixed vegetables, and substitute fish sauce with vegetarian soy sauce or a vegetarian fish sauce alternative.

    Can I make this recipe ahead of time?

    Yes, you can prepare the curry up to 2 days in advance and store in the fridge.

    What are some common side dishes to serve with Thai Green Curry?

    Steamed rice is the most common side dish to serve with Thai Green Curry. Other popular side dishes include crispy fried tofu, spring rolls, pickled vegetables, and Asian-style salads.

    😋 More curry recipes you might like

    • A pan of beef mince keema curry.
      Easy Beef Keema Curry Recipe
    • Chickpea and spinach curry in a pan.
      Creamy Chickpea & Spinach Curry Recipe
    • A pan of mild chicken curry.
      Mild Chicken Curry Recipe (Great For Kids!)
    • Homemade pilau rice in a pan
      Quick and Easy Pilau Rice Recipe
    Thai green beef curry garnished with Thai basil.

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    Recipe

    Thai green beef curry in a wok.
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    5 from 2 votes

    Easy Thai Green Beef Curry

    A quick and easy Thai green beef curry recipe made with store-bought Thai green curry paste.
    Course Main Course
    Cuisine Thai
    Keyword beef green curry, thai green beef curry
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 4
    Calories 591kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Frying Pan

    Ingredients

    Metric - US Customary
    • 1 tablespoon Olive Oil
    • 1 Onion peeled and chopped
    • 50 g Thai Green Curry Paste
    • 600 g Rump Steak thinly sliced
    • 400 ml Coconut Milk
    • 1 tablespoon Fish Sauce
    • 2 teaspoon Brown Sugar
    • ½ Lime juice only
    • 160 g Fine Green Beans topped and tailed
    • 225 g Bamboo Shoots drained
    • Thai Basil to garnish

    Instructions

    • Heat the oil in a large frying pan or wok and cook the onion on a medium heat for 3 minutes until starting to soften.
      1 tablespoon Olive Oil, 1 Onion
    • Turn up the heat and add the beef strips. Fry for 1 minute.
      600 g Rump Steak
    • Stir in the curry paste and cook for 2 minutes.
      50 g Thai Green Curry Paste
    • Add the coconut milk, fish sauce, brown sugar, lime juice, bamboo shoots and green beans. Simmer for 5-8 minutes on a medium heat until the beans are tender and the beef just cooked through. Garnish with torn Thai basil leaves.
      400 ml Coconut Milk, 1 tablespoon Fish Sauce, 2 teaspoon Brown Sugar, ½ Lime, 160 g Fine Green Beans, 225 g Bamboo Shoots, Thai Basil to garnish

    Notes

    Expert Tips:
    • Marinating the thinly sliced beef strips for at least 30 minutes in a mixture of fish sauce and a pinch of sugar can tenderise the meat and add more flavour. if you do this, half the amount of fish sauce used in the recipe.
    • Be careful not to overcook the beef. Simmer the curry for just long enough to cook it through.
     
    Variations:
    • Up the veggies and add baby corn, aubergine and sliced peppers to the curry.
    • Swap the beef for chicken, prawns, or tofu.
    • Use Thai red curry paste instead of green curry paste.
    • Use chicken or vegetable stock instead of coconut milk for a lighter and less creamy version of the curry.
     
    Storage:
    Store - the Thai beef curry can be stored in the fridge for up to 3 days.
    Reheat - in the microwave until hot through.
    Freeze - allow to cool, place in a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Thai Green Beef Curry
    Amount per Serving
    Calories
    591
    % Daily Value*
    Fat
     
    46
    g
    71
    %
    Saturated Fat
     
    28
    g
    175
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    14
    g
    Cholesterol
     
    92
    mg
    31
    %
    Sodium
     
    452
    mg
    20
    %
    Potassium
     
    806
    mg
    23
    %
    Carbohydrates
     
    14
    g
    5
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    35
    g
    70
    %
    Vitamin A
     
    2280
    IU
    46
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    77
    mg
    8
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Curry Recipes

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      Easy Slow Cooker Chicken Curry Recipe (No Browning!)
    • Courgette curry in a red pan.
      Creamy Courgette (Zucchini) Curry: Easy Recipe
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    Beth Sachs

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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