Food & Wine
Thai green beef curry
No dish encapsulates the spicy flavours and rich aromas of Thai cuisine quite like green beef curry. Make a batch at home with this easy to follow recipe.
Serves: Four
Ingredients:
- 2 tablespoons peanut oil
- 1kg beef chuck steak, cut into 3cm pieces
- 1 brown onion, finely chopped
- ⅓ cup Thai green curry paste
- 2 garlic cloves, crushed
- 400ml can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon grated palm sugar
- 1 bunch broccolini, trimmed, cut into third
- 1 red chilli, sliced
- 150g snow peas, trimmed
- 2 tablespoons lime juice
- ½ cup coriander leaves
- Steamed jasmine rice, to serve
Method:
- Heat half of your oil in a large saucepan over a high heat.
- Add one third of the beef and book, turning for two to three minutes until brown. Transfer to a separate planet, then repeat in two batches with the remaining beef.
- Heat remaining oil in the same pan over a medium-high heat.
- Add onion and cook, stirring for five minutes or until it has softened.
- Add curry paste and garlic and cook for one minute, or until fragrant.
- Return beef to pan. Add coconut milk and a cup of water.
- Bring to the boil, then reduce heat and simmer, covered, for 45 minutes.
- Add fish sauce and sugar and simmer, uncovered for 40 minutes or until sauce thickens.
- Stir in broccolini, snow peas and lime juice and cook uncovered for five minutes.
- Sprinkle with coriander leaves then serve immediately with steamed rice.
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