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!
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20 minutes is all you need for this super easy and fragrant Thai green beef curry!
Tender beef strips and crisp green beans are cooked in an aromatic sauce, creating a delicious meal.
👩🍳 Love curry? You might also like my spicy chicken pathia curry!
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✔️ 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
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, coriander 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 - 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.
Top 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 halve 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.
📖 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 - 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.
❓ Frequently asked questions
Yes, store-bought curry paste is quick and easy to use, but making your own paste will provide a fresher and more authentic flavour.
Absolutely! Replace the beef with tofu or mixed vegetables, and substitute fish sauce with vegetarian soy sauce or a vegetarian fish sauce alternative.
Yes, you can prepare the curry up to 2 days in advance and store in the fridge.
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
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Recipe
Easy Thai Green Beef Curry
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Chopping Board
- Knife
Ingredients
- 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
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