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.
Servings: 2 servings
Calories: 830kcal
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
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
- 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.
- 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.
- 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.
- If you prefer other types of meat (or even vegetables), feel free to go for it.
Nutrition
Calories: 830kcal | Carbohydrates: 11g | Protein: 27g | Fat: 79g | Saturated Fat: 57g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 214mg | Potassium: 860mg | Fiber: 3g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 7mg