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Thai Beef Curry Recipe

Thai Beef Curry Recipe

Thursday, 22 October 2020 08:07:21 Europe/London

Bursting with authentic Thai flavours, the Thai beef curry is a classic dish filled with delicious spice that’s bound to get your taste buds tingling.

Ideal as a quick weeknight meal or weekend lunch, our Thai beef recipe creates a mouthwatering Thai beef green curry that’s perfect served with sticky Jasmine rice in just 20 minutes.

Today we’ll be sharing our Thai beef curry recipe as well as the recipe for a delectable Thai green curry paste if you prefer to make your own.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes


  • 1 small aubergine (chopped into cubes)

  • 2 small onions (chopped into wedges)

  • 1 tbsp vegetable oil

  • 1 tub of green curry paste (if not making own)

  • 500g sirloin, ribeye, rump or fillet steak - these are the best beef cuts as they are most tender (cut into strips)

  • 400ml coconut milk

  • 2 tbsp fish sauce

  • 1 tbsp brown sugar

  • Red or green chillies (optional)

  • ½ tbsp fresh ginger (chopped)

  • 4 curry leaves

  • Fresh basil (chopped ready for garnish)


Thai green curry paste ingredients


  • 4 medium green chillies (chopped and de-seeded)

  • 2 shallots (chopped)

  • 1 tbsp fresh ginger (peeled and grated)

  • 2 garlic cloves (crushed)

  • Small amount/bunch fresh coriander (including stalks and roots)

  • 2 lemongrass stalks (chopped)

  • 1 lime (grated, zest & juice of)

  • 1tbsp coriander seeds (crushed)

  • 1tsp ground cumin

  • 1tsp black peppercorns (crushed)

  • 2tsp Thai fish sauce or light soy sauce

  • 3tbsp olive oil



  1. Ensure everything has been chopped, weighed out and prepared before you start. If serving with sticky jasmine rice, start cooking rice now

  2. Bring a pan of water to the boil and add the sliced vegetables. Cook for 2 minutes then drain and rinse in a colander with cold water until cold. Put to the side

  3. (Skip to step 4 if using pre-made paste) Place all paste ingredients into a food processor and blitz until it becomes a paste. Store excess paste in a jar in the fridge for up to 3 weeks

  4. Heat oil in a pan and add the green paste. Stir for 1 minute

  5. Add beef strips and cover with green curry paste for 1 minute. Don’t wait for it to brown as it will continue cooking throughout further steps

  6. Add coconut milk to the pan with the fish sauce and sugar. Stir thoroughly and bring to the boil

  7. Add the onions and aubergine as well as the ginger, curry leaves and chillies. Cook on medium heat for 2 minutes

  8. Serve with the perfect Thai beef rice - Jasmine rice,  and fresh chopped basil for finishing touches!


Browse Tom Hixson’s full range of beef today, and discover the perfect cut for your next dish. For more delicious recipes as well as other foodie info, take a look at our blog now.


Posted in Foodie News By

Tom Hixson

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