Green Beef Curry แกงเขียวหวานเนื้อ

Green Beef Curry แกงเขียวหวานเนื้อ

Possibly the most well known Thai curry. From wok to stomach in less than 10 minutes.

In a large saucepan on low heat, fry 

-2tbsp green curry paste (this will give you a hot 🌶🌶🌶curry), with 

-2tbsp coconut milk,

Cook, stirring until the ingredients are thoroughly incorporated, add

-the rest of the 400ml coconut milk (I don't think half fat coconut milk works..too watery),

Bring it up to a simmer, add

-500g thinly sliced beef (I used rump steak),

-225g bamboo shoots (not essential, I just happen to love them)

Leave to simmer for 5 minutes, stirring occasionally, until the beef is cooked through.

Taste and adjust the seasoning, you may need fish sauce and a little pinch of sugar to balance out the spiciness.

Add 50g boiled sugar snap peas.

Add 50g boiled fine beans.

Serve with Jasmine Thai rice.

Note: I cooked my vegetables in a separate pot to the curry, the raw vegetables will change the flavour of the curry. I feel it's best to add vegetables just before serving.

This is, of course, purely personal.