Beef Green Curry Recipe

Prepare aromatics

Mince garlic, grate ginger, finely mince the white part of the lemongrass and chop green chilies. If using store-bought green curry paste, measure it out now. If using homemade paste, blend aromatics with the paste base until smooth.

Heat 1 tablespoon vegetable oil (or coconut oil) in a large skillet or wok over medium heat. Add the green curry paste and fry, stirring constantly, for 1–2 minutes until fragrant and the oil separates slightly from the paste. This blooms the flavors.

While the paste is frying, place the thinly sliced beef in a bowl and toss with 1 tablespoon fish sauce and 1 tablespoon soy sauce. Let it marinate briefly for 5–10 minutes.

Push the fried curry paste to one side of the pan, add 1 tablespoon vegetable oil to the cleared space and increase heat to medium-high. Add the marinated beef in a single layer and sear for 1 minute without moving to get a bit of color, then toss with the paste. Cook for another 1–2 minutes until mostly cooked through but still tender (it will finish cooking in the sauce). Remove beef to a plate and set aside if pan is crowded; you will return it to the sauce later.

Lower heat to medium, add the coconut milk to the pan with the curry paste, stirring to combine and scrape up any browned bits. Add the stock and bring to a gentle simmer.

Stir in the palm sugar (or brown sugar) and remaining 1 tablespoon fish sauce. Taste the sauce and adjust seasoning — it should be a balance of salty, sweet and slightly spicy. Add lime juice to brighten at this stage or wait until the end and adjust to taste.

Return the seared beef (and any accumulated juices) to the sauce. Simmer gently for 3–4 minutes so the beef finishes cooking and the flavors meld. Do not overcook the beef.

Add the sliced onion (or shallot), eggplant pieces and green beans to the simmering curry. Simmer for 4–6 minutes (depending on eggplant size) until the vegetables are tender but still hold shape. If using bell pepper, add it in the last 2–3 minutes so it remains bright and slightly crisp.

Once vegetables are cooked, stir in the Thai basil leaves and cilantro (if using). Allow the herbs to wilt into the curry for 30–60 seconds, then turn off the heat. Taste and adjust with additional fish sauce, lime juice or sugar if needed.

Spoon the beef green curry over bowls of steamed jasmine rice. Garnish with extra Thai basil leaves, fried shallots or sliced red chilies, and lime wedges on the side for squeezing.

Serve immediately while hot.