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thai green curry with vegetables and beef

Thai Green Curry with Vegetables and Beef

This fragrant, zesty and punchy dish is made with fresh green curry paste packed with aromatic spices and herbs, juicy steak and crunchy vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 people

Equipment

  • 1 large skillet or pan

Ingredients
  

For the paste:

  • 3 cm piece of galangal peeled (see notes)
  • 4 garlic cloves peeled
  • 1 shallot peeled
  • 1 lemongrass stalk or 1 tbsp lemongrass paste
  • 6-7 Thai basil leaves see notes
  • 4-5 cilantro stalks with or without leaves
  • 1/2 whole lime with zest
  • 4-5 kaffir or makrut lime leaves
  • 2-6 green chilies entirely up to your heat tolerance
  • 1/2 tsp salt
  • 1 tsp ground or whole coriander
  • 1 tsp ground or whole cumin

For the curry:

  • 4-5 tbsp green curry paste
  • 2 tbsp cooking oil
  • 400 ml coconut milk or cream
  • 2 tsp fish sauce
  • 800 g quality steak such as flank, skirt or bavette
  • Mixed fresh vegetables such as broccoli green beans, peppers, baby corn, spinach etc
  • A few fresh cilantro leaves for garnish
  • White rice to serve

Instructions
 

  • To make the paste, simply place all ingredients into a blender and blitz everything together. Don't worry if the texture is not completely smooth - we are using fresh ingredients so a few bits and bobs are totally normal.
  • Thinly slice the steaks against the grain. Sear over high heat in a little oil. Do this in batches to not overcrowd the pan. Remove from the pan and set aside.
  • Lower the heat to medium and add 2 tbsp of cooking oil to the same pan.
  • Add the green curry paste and fry for 40-60 seconds until the aromas develop. Since it has many fresh ingredients, you may experience some splatters so use an oil splatter shield.
  • Pour in the coconut milk or cream, add 2 tsp of fish sauce and stir to combine.
  • Taste and adjust for salt.
  • Start adding the vegetables, pacing it based on their cooking times. Let simmer gently until they are done.
  • Once the vegetables are cooked, add the steak slices together with their juices.
  • Give everything another good mix and check the steak for doneness.
  • Garnish with fresh cilantro leaves and serve over white rice.

Notes

  • If you cannot source galangal, swap for ginger.
  • If you cannot source Thai basil, swap for regular basil and add half a tea spoon of fennel seeds to the blender, or a couple of fennel greens.
  • This curry is best enjoyed fresh. That is why  I recommend to make more green curry paste and store it in the fridge in an airtight container. It can easily last for a few weeks.