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Recipes by Category » Curries » Thai Green Beef Curry with Eggplant

Published: Jul 27, 2021 by Nart · This post may contain affiliate links.

Thai Green Beef Curry with Eggplant

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This fantastic Thai green beef curry with eggplant is super easy to make and ready in less than 30 minutes! It’s delicious and perfect with steamed rice or fermented rice noodles as a quick lunch or dinner.

Thai green beef curry with eggplant garnished with Thai basil leaves and sliced red chilies in a blue bowl on a black surface

Why This Recipe Works

This authentic Thai green beef curry (gaeng keow wan neua – แกงเขียวหวานเนื้อ) aka your new best bud will make your weeknight dinners easier and more exciting.

Can you believe that this green beef curry recipe is ready in less than 30 minutes? I mean, who wouldn’t want a bowl of rice with green beef curry and a glass of butterfly pea lemonade after a long day at work?

This is a really quick and easy Thai green curry recipe that can be made with either store-bought or my homemade green curry paste that can be made in advance on a weekend and store in a fridge for convenient use on weeknights.

Ingredients You Need

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ingredients for Thai Green Curry with Beef and Eggplant
  • Thai Green Curry Paste: If you have the time and ingredients, I definitely recommend a homemade version using my Thai green curry paste recipe. If not, go for this ready-made green curry paste.
  • Coconut Cream: Coconut cream is a bit thicker than coconut milk and it’s what makes the curry creamy. A lot of people in the West tend to use it interchangeably with coconut milk which is okay. Though, if you want your green curry to be really good, follow the link above and do get the real deal.
  • Coconut Milk: Coconut milk can easily be found anywhere these days and you’re gonna need more of this than the recipe suggests if you don’t have coconut cream. Just never replace coconut cream or coconut milk with water.
  • Beef: You can use any cut of beef you like. Some people like it with some fat but I prefer to use a leaner one with just a bit of fat.
  • Thai Eggplant: We normally use the Thai eggplant (makua proh – มะเขือเปราะ) which is green and white and the size of a golf ball. If you can’t find this where you live, use another variety.
  • Pea Eggplant: This type of eggplant is also known as turkey berry (makua puang – มะเขือพวง). It’s not the main vegetable (or fruit) used in green curry but it sure is part of what makes it authentic. Again, if not available in your area, don’t worry.
  • Thai Basil Leaves: The Thai basil leaves have a different scent compared to the Italian ones and they’re one of the ingredients that make this curry stand out. If there’s a local Asian supermarket near you, you should be able to get them there and I highly recommend you do.
  • Kaffir lime leaves: A very important ingredient too. Do NOT omit!
  • Fish Sauce: I know fish sauce is a turn off for many people. But it’s going to give you that umami flavor that salt won’t.
  • Garnishes: Simply prepare a few slices of red a Thai chili and some basil leaves to put on top of the curry before serving.

Watch The Video Tutorial

Step-By-Step Instructions

Quick Tip: For efficiency preparing this recipe, cut the beef into thin bite size pieces, remove the basil leaves from the stem and set aside in a bowl. Then, remove the stems of the Thai eggplant and pea eggplant. Next, quarter the Thai eggplant – you’ll want to put them in a bowl of water to prevent browning.

Once everything is ready to go, the cooking process should take just about 15-20 minutes!

Step by step pictures of how to make Thai green curry

Step 1: Add the Thai green curry paste to the pan over medium heat.

Step 2: Add about 3 tablespoons of coconut cream to the pan.

Step 3: Stir the two ingredients together until fragrant.

Step 4: Add the rest of the coconut cream to the pan.

Step by step pictures of how to make Thai green beef curry

Step 5: Add the coconut milk to the pan.

Step 6: Bring the liquid to a boil.

Step 7: Add the beef and use a spoon to separate each piece from each other.

Step 8: Add the Thai eggplant and stir.

Step by step pictures of how to make Thai green beef curry

Step 9: Add the pea eggplant.

Step 10: Season with fish sauce (you may want to taste-test the curry before adding this because different brands of Thai green curry paste can taste different).

Step 11: Add the sugar to round out the flavor.

Step 12: Hand-tear the kaffir lime leaves into the pan.

Step by step pictures of how to make Thai green beef curry

Step 13: Add the Thai basil leaves to the curry.

Step 14: Turn off the heat and remove the pan from the burner or stove.

Step 15: Transfer the curry to a serving bowl and garnish with red Thai chili and Thai basil leaves.

Step 16: Serve immediately with steamed rice or fermented rice noodles (khanom jeen).

Storing

  • Store in an airtight container in the fridge for up to 3 days.
  • Freeze in an airtight container in the freezer for up to 2 weeks and microwave to reheat.

FAQs

What Vegetables Can I Use in Thai Green Curry?

Apart from the eggplant, you could use bamboo shoots or coconut shoots to keep it authentic. Using other types of vegetables is fine if your goal is to get more vegetables into your diet or you can’t find any of the vegetables I’ve mentioned.

What Type of Meat Can I Use Apart from Beef?

There are many varieties of Green curry or gaeng keow wan (แกงเขียวหวาน) that we eat in Thailand. If you’re not a fan of beef, you can go for chicken, pork, fish balls or even tofu instead.

Can I Use Salt Instead of Fish Sauce?

You can, but I wouldn’t recommend that if you don’t have a dietary concern or just really can’t stand fish sauce. The difference is pretty noticeable.

Thai beef green curry with eggplant in a blue bowl on a black surfaces

Related Posts

  • Thai Green Curry Paste | Prik Gaeng Keow Wan
  • Vegan Thai Red Curry with Mushrooms
  • Thai Red Curry Paste
  • Chicken Panang Curry | Panang Gai
Thai green beef curry with eggplant garnished with Thai basil leaves and sliced red chilies in a blue bowl on a black surface

Thai Green Beef Curry Recipe | Gaeng Keow Wan Neua | แกงเขียวหวานเนื้อ

This fantastic Thai green beef curry with eggplant is super easy to make and ready in less than 30 minutes! It’s delicious and perfect with steamed rice or fermented rice noodles as a quick lunch or dinner.
4.99 from 116 votes
Print Pin Rate
Course: Curries, Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 830kcal
Author: Nart

Ingredients

  • 6 tablespoons Thai green curry paste
  • 8.45 ounces coconut cream
  • ½ cup coconut milk
  • 0.55 pounds beef cut into thin bite size pieces
  • 8 Thai eggplant quartered (If you can't find the Thai eggplant, you can use 7 ounces or 200 grams of any type you can find.)
  • ⅓ cup pea eggplant (also known as Turkey berry)
  • ½ teaspoon fish sauce
  • ½ teaspoon sugar
  • 8 kaffir lime leaves
  • 1 cup Thai sweet basil leaves

Garnishes

  • 2-3 Thai sweet basil leaves
  • 1 red Thai chili
US Customary – Metric

Instructions

  • Add the Thai green curry paste to the pan over medium heat.
  • Add about 3 tablespoons of coconut cream to the pan.
  • Stir the two ingredients together until fragrant.
  • Add the rest of the coconut cream to the pan.
  • Add the coconut milk to the pan.
  • Bring the liquid to a boil.
  • Add the beef and use a spoon to separate each piece from each other.
  • Add the Thai eggplant and stir.
  • Add the pea eggplant.
  • Season with fish sauce (you may want to taste-test the curry before adding this because different brands of Thai green curry paste can taste different).
  • Add the sugar to round out the flavor.
  • Hand-tear the kaffir lime leaves into the pan.
  • Add the Thai basil leaves to the curry.
  • Turn off the heat and remove the pan from the burner or stove.
  • Transfer the curry to a serving bowl and garnish with red Thai chili and Thai basil leaves.
  • Serve immediately with steamed rice or fermented rice noodles (khanom jeen).

Video

Notes

  1. First, cut the beef into thin bite size pieces, remove the basil leaves from the stem and set aside in a bowl. Then, remove the stems of the Thai eggplant and pea eggplant. Next, quarter the Thai eggplant – you’ll want to put them in a bowl of water to prevent browning. Once everything is ready to go, the cooking process should take just about 15-20 minutes.
  2. You can replace the fish sauce with salt but I wouldn’t recommend that unless you have a have a dietary concern or just really can’t stand fish sauce. The difference is pretty noticeable.
  3. You can store this curry an airtight container in the fridge for up to 3 days or freeze in an airtight container in the freezer for up to 2 weeks and microwave to reheat.
  4. If you prefer other types of meat (or even vegetables), feel free to go for it.

Nutrition

Calories: 830kcalCarbohydrates: 11gProtein: 27gFat: 79gSaturated Fat: 57gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 89mgSodium: 214mgPotassium: 860mgFiber: 3gSugar: 1gVitamin A: 18IUVitamin C: 8mgCalcium: 47mgIron: 7mg
Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!
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Reader Interactions

Comments

  1. Dean says

    April 05, 2022 at 4:56 pm

    5 stars
    As a husband , my skills in cooking were very poor and hard to impress wifey who far better skill in that department .. today I decide to cook green curry and followed your recipe. Wifey was like, “wow it’s so delicious and yummy “!.
    Thank you 🙏

    Reply
    • Nart says

      April 27, 2022 at 1:50 pm

      That’s what I like to hear and you’re very welcome!

      Reply
    • Nart says

      May 10, 2022 at 9:23 am

      Yayyyyyy! So glad your wife enjoyed it!

      Reply
  2. Jean says

    November 12, 2021 at 11:05 am

    5 stars
    Im a big fan of Green curry but haven’t tried the beef version. Thanks for this. Looking forward pairing this with rice.

    Reply
  3. Toni says

    October 22, 2021 at 10:05 pm

    5 stars
    I will definitely make it again and again! So good!

    Reply
    • Nart says

      November 02, 2021 at 8:35 am

      Thank you!

      Reply
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