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Recipe: Green Beef Curry

Fresh green chillies make up a large portion of green curry paste, some of the other ingredients being lemon grass, galangal and kaffir lime leaves. Because of this green curry paste is usually hotter than its red counterpart. Traditionally, small Thai aubergines are used in this curry but we have elected to use courgettes and red peppers in this version.


300g beef (steak is recommended, finely sliced across the grain)
1 tbsp Mai Siam Green Curry Paste
400ml Mai Siam Coconut Milk
1 1/2 - 2 tsp Mai Siam Fish Sauce
1 pce Mai Siam Palm Sugar (to taste)
1 small courgette (chunks)
1 small red pepper (cut into bite size pieces)
2 sprigs sweet Thai basil
1 tbsp vegetable oil

Cooking Method

Serves 2

Heat a wok and add 150ml of coconut milk.

 Bring to the boil and cook for approximately 2 minutes, until the coconut milk takes on a light sheen.

 Now add the green curry paste and mix well into the coconut milk.

 Cook the mixture until a little oil separates from the curry paste. This should take about 3 minutes.

 Add sliced beef and stir well to ensure the beef is evenly coated with curry paste.

 Pour in the rest of the coconut milk and simmer until the beef is tender.  The cooking time is dependent on the cut of beef used.

 Next add the palm sugar and fish sauce.  Taste and adjust seasoning if necessary.

 Finally add the courgettes and red peppers and cook for a further 2 minutes.

 Finally add basil.

 Serve immediately with jasmine rice.