Image: Mai Siam

Green Beef Curry

Kaeng Keaw Wan Nuea

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 used courgettes and red peppers in this version.



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


  • Heat vegetable oil gently and fry green curry paste and 2 tbsp of coconut milk.
  • Cook until the oil starts to separate 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 half the coconut milk, bring to the boil and then add the remaining coconut milk.
  • Add the scliced red pepper
  • Cook beef on moderate heat for approximately 10 minutes. This cooking time is dependant on the cut of beef used.
  • Add courgettes and red peppers and cook for a further 2 minutes.
  • Finally add palm sugar, fish sauce and basil.
  • Serve immediately with jasmine rice.

Serves: sharing