Thai Beef Green Curry (แกงเขียวหวานเนื้อ)

Restaurants tend to serve green curry quite sweet. Yes, the name in Thai (Gang keow wan) literally translates to sweet green curry – but the one my mum makes (the best in my opinion obviously) is not very green, and not very sweet. And I prefer it this way.

The key to Thai cooking is to keep tasting & seasoning, adding a little more sugar or fish sauce (or whatever) at a time to gradually adjust the flavour to your preference.

Serves: 2-3

What you need

  • 250 g Beef, sliced
  • 140 g Bamboo shoots, sliced
  • 70 g Thai green curry paste. See recipe here.
  • 200 ml Coconut milk
  • 2 Tbsp Vegetable oil
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 1 Red chilli, sliced

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil, add curry paste, fry until fragrant.
  2. Add beef, stir fry to evenly coat the pieces with curry paste.
  3. Add coconut milk + sugar + fish sauce. Bring to boil, then reduce the heat to simmer. Taste & season.
  4. Add bamboo shoots. Taste & season.
  5. Add kaffir lime leaves + red chilli. Simmer for 1 min.
  6. Serve immediately, with steamed jasmine rice or rice vermicelli
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