Thai Green Curry With Beef and Eggplant

Green curry beef
Prawncrackers/Flickr/CC BY-ND 2.0
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
829 Calories
55g Fat
35g Carbs
54g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 829
% Daily Value*
Total Fat 55g 70%
Saturated Fat 32g 158%
Cholesterol 179mg 60%
Sodium 1307mg 57%
Total Carbohydrate 35g 13%
Dietary Fiber 7g 24%
Total Sugars 10g
Protein 54g
Vitamin C 42mg 208%
Calcium 114mg 9%
Iron 10mg 53%
Potassium 1399mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fantastic Thai green curry recipe features tender, thinly sliced pieces of beef or bison simmered together with eggplant and red pepper; these can be replaced with your choice of vegetables, depending on what is fresh and available where you live. This curry is sumptuous—wonderful on a chilly night. The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the store-bought variety. Top the curry with fresh basil, then sit back and savor the wonderful Thai flavors and aroma this dish brings.


  • 1 to 2 medium-sized steaks

  • 1 can coconut milk

  • 1/2 eggplant, cut into bite-sized chunks

  • 1 red bell pepper, cut into bite-sized pieces

  • 1/3 cup Thai basil, or sweet basil

  • 1/2 cup good-tasting chicken stock, or beef stock

For the Green Curry Paste:

  • 1 stalk lemongrass, minced, or 3 tablespoons frozen prepared lemongrass

  • 1 to 3 green chile peppers, sliced

  • 1 shallot, sliced, or 1/4 cup diced red onion

  • 4 to 5 cloves garlic

  • 1 (2-inch piece) galangal, or ginger, sliced

  • 1 cup fresh cilantro, chopped, leaves and stems

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground white pepper

  • 3 tablespoons fish sauce

  • 1 teaspoon shrimp paste

  • 1 teaspoon brown sugar

  • 1 tablespoon lime juice

Steps to Make It

  1. Place all green curry paste ingredients together in a food processor, blender, chopper, or pestle and mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later).

  2. Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper, try using a blender, or finely mince all ingredients by hand and stir together well.

  3. Heat a wok or deep-frying pan over medium-high heat.

  4. Add 2 to 3 tablespoons oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.

  5. Stir-fry briefly to cover the meat in spices (1 to 2 minutes).

  6. Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.

  7. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using).

  8. Stir everything together, cover, and simmer 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.

  9. Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.

  10. Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough.

  11. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.

  12. Portion out the green curry onto serving plates or bowls.

  13. Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice


  • For tender results, cook the beef longer before adding the vegetables—the longer you simmer it, the more tender it will become.