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