Thai green curry with beef is a rich, flavorful dish that’s quick enough for busy weeknights but fancy enough to impress guests. Bursting with bold spices, creamy coconut milk, and tender beef strips, this recipe brings the magic of Thai cuisine straight to your kitchen. Whether you’re craving takeout or want to try your hand at making a good curry at home, this easy Thai green beef curry recipe has you covered!
Why You’ll Love This Thai Green Beef Curry Recipe
I love Thai curry for all of the amazing flavors as well as the delicious textures from the meat and vegetables. I’ve created recipes for Thai curry wings, Thai green curry sheet pan chicken and vegetables, and Thai green curry lamb loin chops, just to name a few.
This recipe is savory and slightly sweet with just the right amount of heat. It’s packed with layers of flavor from shrimp paste, sugar, kaffir lime leaves, and fresh basil that make it taste like it came straight from your favorite Thai restaurant. The flavor profile is bold yet balanced – the most important thing when making Thai recipes.
The creamy slightly sweet and spicy broth is just heavenly and delicious over warm Jasmine rice or even rice noodles if you prefer. It’s a satisfying meal that is also super versatile – you can swap the beef for chicken, shrimp, or tofu, so everyone’s happy!
Watcha Short Video of This Recipe
Ingredient Notes
The ingredients list may seem long here, but don’t fret! This dish comes together in under 20 minutes and the ingredients are easy to source!
- Avocado oil: Helps sauté the curry paste to release its aroma. Any neutral flavored oil like olive oil or coconut oil works well too.
- Thai green curry paste: Packs bold, authentic flavors and forms the base of the dish. This brand is the most authentic for a Thai green curry taste. Homemade curry paste or another store-bought brand can work, but flavors may vary.
- Flank steak: Brings hearty, tender protein that soaks up all the curry flavors. Chicken, shrimp, or tofu can step in for a different twist.
- Full-fat coconut milk: Creates a creamy, velvety sauce that balances the spice. You can use light coconut milk for a thinner consistency.
- Chicken broth: Adds depth and enhances the savory notes of the curry. Vegetable broth or beef broth work as alternatives.
- Fish sauce: Provides umami and authentic Thai flavor. Fish sauce is a must in this recipe for that authentic flavor. I don’t recommend leaving it out or substituting it.
- Sugar: Balances the spice and acidity with a touch of sweetness. Coconut sugar, honey, maple syrup, brown sugar, or palm sugar will also work.
- Kaffir lime leaves: Infuses a bright, citrusy aroma that’s signature to Thai curries. Use lime zest or a splash of lime juice if preferred.
- Sliced bamboo shoots: Brings crunch and texture, soaking up the curry sauce beautifully. Swap with zucchini or Thai eggplant if preferred.
- Red bell pepper: Adds natural sweetness, crunch, and vibrant color. You can substitute yellow or orange bell peppers, or even snap peas.
- Thai basil leaves: Adds a peppery flavor (very slight) that complements the rich curry. Regular fresh basil or cilantro work if Thai basil isn’t available.
- Lime juice: Brightens the flavors and adds a zesty finish. Use lemon juice or a splash of rice vinegar in a pinch.
- Optional garnishes: Red bird’s eye chili (Thai chili) and Thai basil leaves bring heat and an extra pop of color for presentation.
- Jasmine rice: Completes the meal by soaking up the curry sauce perfectly. Substitution: Brown rice, cauliflower rice, or even quinoa for a lighter option.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Heat avocado oil in a large skillet (or large saucepan or pot) over medium heat. Add curry paste and stir, cooking for 2 minutes. Be careful not to breathe in the fumes.
Step 2: Add steak strips and stir to mix with the curry paste.
Step 3: Add coconut milk, chicken broth, fish sauce, and sugar and stir together to dissolve the curry paste.
Step 4: Tear the kaffir lime leaves and stir them in. Let the curry simmer for 5 minutes until the beef is cooked through.
Step 5: Add bamboo shoots and red bell pepper, then increase the heat to high. Once the mixture starts boiling, remove it from the heat. Taste and add more fish sauce and sugar, if needed.
Step 6: Stir in Thai basil and lime juice. Serve with Jasmine rice, garnished with bird’s eye chili and more Thai basil leaves.
Expert Tips
- I’ve tried various brands of Thai green curry pastes, and this one is the most authentic flavored one that tastes like restaurant quality.
- If you prefer a thicker sauce, let the curry simmer a bit longer or add more coconut cream.
- Ingredients like Thai basil, canned sliced bamboo shoots, and kaffir lime leaves can be found at Asian grocery stores. If you cannot find Thai basil, it can be omitted or you can use fresh basil. Bamboo shoots can be replaced with an Asian eggplant or zucchini slices. Kaffir lime leaves give a delicious citrus flavor to the dish. Lemongrass stalk can also be used as a substitute.
- Use the right cut of beef, like flank steak or sirloin, for the most tender and flavorful results.
Serving Tips
- Serve with jasmine rice and papaya salad for an authentic Thai experience.
- You can also serve this dish with green beans, or paleo spring rolls with peanut sauce as an appetizer.
Storage Tips
Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe FAQs
Yes! It actually tastes even better the next day as the flavors continue to develop.
Reheat in a large skillet over medium heat until warmed through. Add a splash of broth or a little water if the sauce thickens too much.
Add red curry paste or toss in extra red chilies for a spicier kick.
More Simple Recipes
- Easy Asian Ground Beef and Cabbage Stir Fry
- Instant Pot Thai Coconut Curry Meatballs
- Paleo & Whole30 Chicken Curry
- Easy Mango Chicken Curry
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Authentic Thai Green Curry with Beef Recipe
Ingredients
- 2 tbsp avocado oil or any neutral flavored oil
- 1/4 cup Thai green curry paste this brand is the most authentic flavored
- 1 lb flank steak cut into bite-sized strips
- 14 oz full-fat coconut milk or 1¾ cups
- 1 cup chicken broth
- 1 tbsp fish sauce
- 2 tsp sugar
- 5 kaffir lime leaves
- 1 can sliced bamboo shoots about 14-16 oz, drained and rinsed
- 1 red bell pepper deseeded and thinly sliced
- 1 cup Thai basil leaves
- 1 tbsp lime juice
- Optional garnishes: 1 red bird's eye chili (Thai chili) and Thai basil leaves
- Jasmine rice for serving
Instructions
- Heat avocado oil in a large sauce pan or pot over medium high heat.2 tbsp avocado oil
- Add curry paste and stir cooking for 2 minutes, being careful not to breathe in the fumes.1/4 cup Thai green curry paste
- Add steak strips and stir to mix with the curry paste.1 lb flank steak
- Add coconut milk, chicken broth, fish sauce, and sugar, and stir together to dissolve the curry paste.14 oz full-fat coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, 2 tsp sugar
- Tear kaffir lime leaves in half then stir. Bring to a simmer for 5 minutes until the beef is mostly cooked through.5 kaffir lime leaves
- Add bamboo shoots and red bell pepper, then increase the heat to high. Once the mixture starts boiling, remove from heat. Taste to add more fish sauce and sugar, if needed.1 can sliced bamboo shoots, 1 red bell pepper
- Stir in thai basil and lime juice.1 cup Thai basil leaves, 1 tbsp lime juice
- Serve with Jasmine rice, garnished with bird’s eye chili and more Thai basil leaves.Optional garnishes: 1 red bird's eye chili (Thai chili) and Thai basil leaves, Jasmine rice
Video
Notes
- I’ve tried various brands of Thai green curry pastes, and this one is the most authentic flavored one that tastes like restaurant quality.
- If you prefer a thicker sauce, let the curry simmer a bit longer or add more coconut cream.
- Ingredients like Thai basil, canned sliced bamboo shoots, and kaffir lime leaves can be found at Asian grocery stores. If you cannot find Thai basil, it can be omitted or you can use fresh basil. Bamboo shoots can be replaced with an Asian eggplant or zucchini slices. Kaffir lime leaves give a delicious citrus flavor to the dish. Lemongrass stalk can also be used as a substitute.
- Use the right cut of beef, like flank steak or sirloin, for the most tender and flavorful results.
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