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Green Curry Beef

By: Club House Kitchens

Made With:

A creamy, aromatic beef curry — Thai Kitchen® Green Curry Paste and Thai Kitchen® Premium Fish Sauce make bringing authentic Thai flavours to your kitchen easy.

Recipe Info

Prep Time:

10m
Cook Time:

20m
Servings:

3
User Rating:

Ingredients

1/2 (250 g) flank steak, cut into thin strips
1/2 teaspoon (2 ml) salt
2 tablespoon (30 ml) vegetable oil
1 to 2 tablespoon (15 to 30 ml) Thai Kitchen® Green Curry Paste Paste
1 can (400 ml) Thai Kitchen® Coconut Milk
1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce
2 teaspoon (10 ml) brown sugar
1/4 cup (50 ml) thinly sliced fresh Thai basil
Fresh red chiles, thinly, sliced (optional)
Cooked jasmine rice (optional)

Nutrition Information

(per serving)

Calories 450
Cholesterol 32 mg
Protein 18 g
Saturated Fat 0 g
Sodium 1077 mg

A creamy, aromatic beef curry — Thai Kitchen® Green Curry Paste and Thai Kitchen® Premium Fish Sauce make bringing authentic Thai flavours to your kitchen easy.

Key products

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

A glass jar of Thai Kitchen Green Curry Paste Curry 4 Oz is shown, with a black lid and a green and red label.

A bowl of tender beef strips simmered in a rich sauce made with Thai Kitchen Green Curry Paste Curry 4 Oz served over a bed of white rice and garnished with fresh basil and red chili slices.

Thai Kitchen® Green Curry Paste, 112g

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

Instructions

Season beef with salt. Set aside. Heat oil in wok or large skillet on medium-high heat. Add beef and curry paste; stir fry 2 to 3 minutes or until beef is lightly browned.
Stir in coconut milk. Bring to simmer on medium heat, stirring frequently. Reduce heat to low. Stir in fish sauce and sugar. Simmer 10 to 15 minutes longer to blend flavors. Sprinkle with basil. Cover. Remove from heat. Let stand 5 minutes.
Garnish with additional basil and chile slices, if desired. Serve with cooked Jasmine Rice, if desired.

Thai Kitchen Tips:

Partially freezing the steak makes it easier to cut into thin strips. Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Green Curry Beef

Recipe Info