This beef Thai green curry is my go-to comfort food when I want something that’s warm and comforting without being heavy. With an herbaceous, creamy, subtly spiced broth, tender veggies, and thinly sliced steak, it offers classic flavors of Thai cuisine in a hearty and nutritious, family-friendly dish that comes together in one pan in about 30 minutes!
I’ve made this curry recipe so many different ways over the years with different green curry pastes, different proteins, and whatever vegetables I had in the fridge. Every batch turns out a little different, but always delicious. That’s why I built this recipe with flexible components and simple swaps — so you don’t have to hunt down specialty ingredients or make a separate trip to an Asian market to pull it off.
It’s not meant to be a strictly authentic Thai green curry. It’s a healthy, gluten-free, home kitchen version designed to fit real life — adaptable and packed with flavor. This one quietly became a weeknight staple in our house, and I hope it finds its way into your rotation too.
Love green curry? Try my easy green curry with chicken, too.
Helpful Tips Before You Begin
- Prep ahead. This green Thai beef curry recipe cooks quickly. So, be sure to have everything prepped and ready to go before you begin. Slice the beef thinly against the grain, cut the vegetables evenly so they cook at the same rate, and have ingredients close by before heating the pan.
- Shake the coconut milk can before opening. Coconut cream naturally separates, and shaking helps the sauce start smooth and emulsified.
- Try a different protein. I’ve swapped the beef for shrimp, boneless chicken, and even ground beef or pork, which was in the original version. Ground meat is a quick option when you’re trying to use what you have, but steak cuts soak up the curry flavor best and are closer to the traditional style Thai green curry.
- This dish is all about layering flavor. Blooming the curry paste in oil, quickly searing the beef, and maintaining a gentle simmer creates a bright, smooth sauce. However, if it’s your first time making Thai curry, relax. It’s more forgiving than it looks. Cooking & Ingredient tips are below and in the recipe card!
- Curry flavors deepen overnight. So, leftovers are often even better the next day!
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!
- Steak – Any cut of beef will work, but I recommend using skirt steak, flank steak, flat iron steak, top loin (strip) steak, or sirloin steak. Sliced thinly, these cuts cook quickly and absorb the flavor of the curry well.
- Neutral Oil – Use any high-heat, neutral-tasting oil, such as avocado oil.
- Green Curry Paste – When buying store-bought Thai green curry paste, look for one with simple ingredients (no added sugar or fillers) and real aromatics like green chili, lemongrass, garlic, and kaffir lime. The shorter the ingredient list, the better the flavor! Mae Ploy Thai Green Curry Paste is one of my favorites.
Note: Store-bought pastes vary widely in heat and salt. So, I always give mine a quick taste before using. Start small and adjust gradually. You can always add more, but you can’t take it out!
- Garlic and Ginger – These create a sweet, savory, pungent flavor base. I recommend using fresh garlic, but garlic paste will also work in a pinch.
- Coconut Milk – This creates a thick, creamy curry without the need for dairy. Make sure to use canned, full-fat coconut milk, not liquid milk substitute varieties.
Pro-Tip: Adjust the amount of coconut milk included to taste. Adding more coconut milk will create a milder curry, while using less will result in a spicier, more concentrated flavor.
- Lime – Use both lime juice and lime zest to add a pop of bright, citrusy flavor. This works as a stand-in for about 2 kaffir lime leaves if you can’t find them. Make sure to avoid the white pith when zesting, as it can taste bitter and impact the flavor of your curry.
- Sweet Thai Chili Sauce – Optional but recommended. It adds a touch of sweetness and warmth if your curry paste tastes too salty or spicy. Note: always double-check the label to confirm it’s gluten-free.
- Lemongrass: I usually find this in the produce section of my local grocery store. If fresh lemongrass isn’t available, a small amount of lemongrass paste works as a substitute.
- Fish Sauce – This adds salty, umami flavor. If preferred, you can substitute 1 tablespoon of tamari or coconut aminos along with ¼ teaspoon of lime juice for a similar salty-savory balance.
Flavor Note: We add fresh lemongrass and a splash of fish sauce to boost the flavor of store-bought green curry paste. It adds depth and makes the curry taste closer to homemade. Do not slice lemongrass into small pieces. Smash and simmer whole so it flavors the broth without leaving woody bits in the curry.
- Veggies – Bok choy and carrots add color, crunch, and nutrients.
- Broth – I recommend using vegetable broth to avoid overpowering the flavors in the curry. If using store-bought broth, look for low-sodium options, so you have better control over the saltiness of the dish.
How to Make Beef Thai Green Curry
Think of this as a fast weeknight curry that tastes like it simmered all day — but didn’t. It’s that easy!
- Brown the beef. Heat a deep sauté pan or wok over medium-high heat. Arrange the beef strips in a single layer, and cook until they’re just browned on both sides. Be sure not to overcook. Set the beef aside to rest while you make the sauce.
- Cook the aromatics. Add oil to the same pan, and cook the curry paste, garlic, and ginger just until fragrant and slightly darkened. Be careful not to burn! Then, pour in the coconut milk, mixing to combine, and bring the liquid to a soft boil. Stir to dissolve the paste.
- Flavor the sauce. Stir the lime zest and juice, smashed lemongrass, fish sauce, and sweet Thai chili sauce (if using) into the pan.
- Combine. Add the beef, reduce the heat to medium, and simmer to build flavor. Season to taste.
Note: If your curry tastes too salty, add 1-2 teaspoons of white sugar to balance it out.
- Simmer. Arrange the sliced bok choy and carrots over the curry, and pour broth on top. Cover, and simmer until the veggies are tender but still slightly crisp and the sauce has thickened and reduced.
Note: The sauce should remain loose and silky, not too thick. Do not continue simmering or it will over-reduce and darken.
Serve. Remove the lemongrass and any other aromatics. Then, serve the beef Thai green curry over jasmine rice, basmati rice, or mixed with rice noodles. You could also spoon your curry over cauliflower rice for a low-carb option. I like to add extra sauce on top and garnish with green onions and Thai basil. Fresh coriander/cilantro, sliced Thai red pepper, or extra lime wedges taste great, too!
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, stirring often. If the sauce thickens, add a splash of water or coconut milk to loosen it back up.
You can also freeze leftover beef Thai green curry for up to 1 month! Thaw it in the fridge before serving, and reheat as normal. The coconut milk may soften slightly after freezing, but don’t worry. Simply whisk to re-incorporate it into the sauce.
More of Our Favorite
Gluten-Free Thai-Inspired Recipes
Recipe Update Note: Updated for a more authentic Thai flavor while staying just as easy. The original version used ground beef, which will definitely work if that’s all you have, but steak cuts absorb the curry better and are closer to traditional Thai green curry.
Thai Green Beef Curry Recipe
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Thai green beef curry is rich, aromatic, and packed with tender, thin-sliced steak simmered in coconut milk and green curry paste. It’s a fast, restaurant-style curry you can make at home in under 30 minutes.
Ingredients
See note in blog post above for recipe update.
- 1 pound boneless steak, thinly sliced against the grain into 2-inch strips. (Skirt steak, flank, or sirloin). See notes*
- 1 –2 tablespoon high heat neutral oil (as needed)
- 3–5 tablespoons green curry paste (start with 2–3 tbsps, add more to taste). See notes*
- 1 teaspoon minced garlic
- 1 tablespoon grated ginger
- 1 to 1 ½ cups canned coconut milk
- Zest from ½ lime + a small squeeze of juice (replaces 2 kaffir lime leaves when unavailable)
- have access to them)
- Optional: 1-2 tablespoons sweet Thai chili sauce
- 1–2 lemongrass stalks, halved and smashed. If your lemongrass stalks are thin or small, use 2 stalks.
- 1 tablespoon fish sauce*
- 1–2 teaspoons sugar- only if needed to adjust taste
- 2-4 baby bok choy, sliced in half
- 1 large carrot, peeled and julienned (about 1 cup)
- ½ cup vegetable broth
- Garnish options: Thai basil, sliced green onion or fresh coriander/cilantro, sliced thai red pepper, extra lime wedges.
Instructions
- Brown the beef. Heat a deep sauté pan over medium-high heat. Add the beef and cook just until browned but still tender, about 1-2 minutes per side. Add 1-2 teaspoon oil if needed. Do not overcook. Remove with a slotted spoon and set aside. Drain excess grease, if needed.
- Add oil to the same pan. Stir in curry paste, garlic, and ginger. Cook 1–3 minutes until fragrant and slightly darkened.
- Pour the coconut milk into the pan, mix with the paste, then bring the liquid to a soft boil, stirring to dissolve the paste.
- Add the lime zest/juice, smashed lemongrass, fish sauce, and sweet Thai chili sauce (if using). Stir gently to combine.
- Add the beef back to the pan, stir then lower heat to medium so it’s bubbling gently. Simmer for 5 minutes to build flavor. Taste and adjust if needed. If too salty, add 1-2 teaspoons of sugar.
- Lay the sliced bok choy and carrot over the curry. Pour broth over the top. Cover and simmer for 5 to 7 minutes, or until the vegetables are just tender (lightly crisp) and the sauce has slightly reduced. *Note – The sauce should remain loose and silky, not too thick. Do not continue simmering or it will over-reduce and darken.
- Remove lemongrass and any other aromatics before serving.
- Serve over rice or mixed with rice noodles. Spoon extra sauce over the top and garnish with green onions, Thai basil, and any optional garnishes.
Notes
Storage– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often. If the sauce thickens, add a splash of water or coconut milk. Freeze for up to 1 month and thaw in the refrigerator before reheating. Coconut milk may soften slightly after freezing — whisk to smooth.
Best types of steaks to use: Skirt steak, Flank, flat iron, top loin (strip), or sirloin steak work well. Slice thinly against the grain and cook quickly to keep the beef tender.
Tips for Flavor & Spice Level:
Green curry paste – Store-bought pastes vary widely in heat and salt. Taste before using. Start small and adjust gradually. You can always add more, but you can’t take it out. A few of my favorites gluten-free Thai Green Curry Pastes (each vary in spice level) are Thai Kitchen, Mekhala Organics, and Mae Ploy Authentic Thai Green Curry Paste.
More coconut milk = milder curry. Less coconut milk = spicier, more concentrated flavor
Taste and adjust at the end — lime, fish sauce, or a pinch of sugar balances the curry.
Aromatics- We add fresh lemongrass and a splash of fish sauce to boost the flavor of store-bought green curry paste. It adds depth and makes the curry taste closer to homemade. Do not slice lemongrass into small pieces. Smash and simmer whole so it flavors the broth without leaving woody bits in the curry.
Fish sauce substitute* use 1 tablespoon tamari or coconut aminos + ¼ teaspoon lime juice for a similar salty-savory balance.
- Prep Time: 15 minutes
- Cook Time: 15 -20 minutes
- Category: main meal
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size: Serving size (without rice): About 1¼ – 1 ⅔ cups curry with 4 to 5 oz steak)
- Calories: 425
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 16.9g
- Carbohydrates: 11.2 g
- Fiber: 3.5g
- Protein: 28g
- Cholesterol: 78 mg
Another delicious recipe from Cotter Crunch. So easy to prep, full of flavors and great as leftovers the following day. I served it over basmati rice and my family loved it.
It looks great and I love to be safe!
My husband and I have made this several times now and absolutely love it–SO flavorful and filling. Excellent recipe, thank you so much!
Wonderful! So glad. Thanks Jenn!
These thai green curry beef and veggies look delicious, I just want to devour it off the screen! Thanks for sharing, Lindsay!
thanks Julia!
We’ve made it twice and love it! Thank you!
This looks delicious and healthy!
This thai green curry beef and veggies bowl recipe is really healthy and looks yummi! I definitely will try your recipe cuz i’m crossfitter and vegetarian! Thx for sharing, Lindsay!
This looks amazing! I love curry and this looks like the perfect summer dish.
totally suitable for summer!
YUMM! I love anything Thai curry and these bowl have so much color! Perfection!
I can’t wait to try this!! It’s like all of my fave things in one bowl!
Oh let me know if you do Alice!
Gimme all the curry!!! SO much better than take out!
LOVE the carrot ribbons. What a bright bowl with delicious flavors. Your food photography is the bomb.
Thanks so much Megan!
My chopsticks are ready!
It’s been a while since I’ve seen a GREEN curry recipe! Love this and plan on making it soon!
so soothing! YOu’ll love!
This bowl needs to happen in my home!
So colorful and packed full of flavor, I want this for lunch every day of the week
okay I will come over. Tell Naomi to make my guest room ready!
This is beautiful! I keep getting bok choy from my local CSA and haven’t decided what to do with it! Will have to give this a try! ?
So many flavors in one healthy bowl, absolutely love this!
I haven’t had curry in a long time. That needs to change!
Yay for curry in a hurry Thursday! This looks delicious Lindsay. So flavorful!
I love green curry! I make my zoodles into green curry xoodles all the time. Trader Joe’s introduced me to green curry, of all places. They used to have green curry tuna packets, and I loved them. I kind of shudder to think that I ate that now, but I whatever! I’m still standing.
OMG no way! Do they still have it?
I’ve never made my own curry… pretty sure this needs to happen. I order it out a lot. My kitchen is ALMOST put together!
pretty sure we just need to be neighbors and then all our kitchen problems would be solved!
The bright colors are so beautiful– really tasting the rainbow! I’m going to have to try more recipes with bok choy– looks delish!
for sure! It’s so delish! Let me know if you try it.
This dish has so many flavorful ingredients. It looks amazing and I love that it’s healthy!
I never crave cury, but this post honestly makes me want to jump into my phone and devour it, hah!
OMG you’d love this! really!