Green curry beef (Geng Kyo Wan)

    1 hour 20 minutes

    For when you want to make a serious Thai beef green curry. Delicious and spicy. Serve with jasmine rice.

    Be the first to make this!

    Serves: 6 

    • 1 kg chuck or skirt steak
    • 1 litre thin coconut milk
    • For the curry paste
    • 2 heads garlic (peeled) or to taste
    • 5 shallots, chopped
    • 3 stalks lemongrass, sliced
    • 2 kaffir limes, peeled
    • 120g green Thai chillies
    • 4 cm chunk of galangal, peeled and sliced
    • 2 tablespoons fermented shrimp paste (belacan)
    • 4 kaffir lime leaves
    • 5 baby eggplants, quartered
    • 200g pumpkin, cut into chunks
    • Thai basil leaves, fish sauce and dried chillies to garnish

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a large pot, heat the coconut milk and add the beef. Stew the beef until tender.
    2. While this is simmering, mash the curry paste ingredients in a mortar and pestle adding one at a time, starting with the garlic and ending with the belacan. Smash all until fine.
    3. Into another pot, pour a ladle-ful of the liquid off the top of the beef stew and use this to fry the curry paste.
    4. Once fragrant, add 500ml more coconut milk from the beef stew and reduce.
    5. Add in the remainder of the beef stew.
    6. When the beef is almost tender, add the baby eggplant and pumpkin and continue to cook until all is tender.
    7. To serve, garnish and season the curry with basil, fish sauce, and dried chillies.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)