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 1/2 cups canned coconut milk
- Zest from 1/2 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)
- 1/2 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 tsp 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 + 1/4 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
