Description
A comforting and flavorful Thai green beef curry that combines creamy coconut milk with tender beef and vibrant vegetables.
Ingredients
Scale
- 6 tablespoons Thai green curry paste
- 8.45 ounces coconut cream
- ½ cup coconut milk
- 0.55 pounds beef (flank steak, cut into bite-sized pieces)
- 8 Thai eggplant (quartered)
- ⅓ cup pea eggplant (Turkey berry)
- ½ teaspoon fish sauce
- ½ teaspoon sugar
- 8 kaffir lime leaves, torn
- 1 cup Thai sweet basil leaves
- 2–3 Thai sweet basil leaves for garnish
- 1 red Thai chili
Instructions
- Add the Thai green curry paste to the pan over medium heat.
- Stir in about 3 tablespoons of coconut cream until fragrant.
- Pour in the remaining coconut cream and coconut milk, bringing it to a gentle boil.
- Introduce the beef, avoiding clumping and cooking until just browned.
- Add the Thai eggplant and stir gently.
- Toss in the pea eggplant and stir for even cooking.
- Season with fish sauce to taste.
- Add sugar to balance the flavor.
- Tear the kaffir lime leaves into the pan for aroma.
- Add Thai basil leaves and stir.
- Remove from heat, transfer to a serving bowl, and garnish with red Thai chili and additional basil.
Notes
Store leftovers in airtight containers for up to 3 days. For a vegetarian option, substitute beef with chickpeas or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg