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Beef green curry
A bright, fragrant Thai classic with tender beef and creamy coconut green curry.
- 25 min
- medium hot
- easy
Ingredients
- 250–300 g beef (sirloin or flank)
- 1 courgette or a handful of broccoli
- Basil
- 1 kaffir lime leaf (optional)
- 1 tbsp oil
- 1–2 tsp fish sauce (or salt)
- 1 tsp coconut sugar
- 2–3 tbsp green curry paste
- 250 ml coconut milk
Method
Heat the oil in a pan and fry the green curry paste until fragrant.
Add the sliced beef and stir-fry briefly until lightly browned.
Pour in the coconut milk and simmer for 10 minutes.
Add the courgette or broccoli and cook until just tender.
Season with coconut sugar and fish sauce.
Fold in the basil before serving.
Tips
- Swiss substitutes: green beans, spinach, carrots, peppers.
Thermomix version
- Curry paste + oil → 3 min / 120 °C / speed 1.
- Beef + coconut milk → 10 min / 100 °C / reverse / speed 1.
- Vegetables → 4 min / 100 °C / reverse / speed 1.
- Stir in the seasoning and basil at the end.
