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Thai green beef curry in a wok.
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5 from 3 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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 591kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Frying Pan

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

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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