Beef green curry
Tender beef simmered in green curry paste and coconut milk. Green curry paste is easy to find at your nearest PAK’nSAVE and is packed with fresh bright flavours and spice. You can add more or less curry paste depending on how strong you like your curry. Using a cheap cut of beef, this green curry makes Thai-style recipe more affordable than ever.
This recipe is also a part of our Beef Recipe Collection.
Ingredients
Method
- 500g casserole beef (blade or chuck)
- 2 Tbsp oil
- 2 Tbsp green curry paste
- 1 tsp minced garlic
- 2 green peppers, diced (optional)
- 400ml can coconut cream
- 2 courgettes, cut into finger-size pieces
- 1/4 cup chopped coriander or parsley
- Cut the beef into long thick pieces and brown quickly in the hot oil in a lidded frying pan.
- Add the green curry paste and minced garlic and cook one minute before adding the peppers (if using) and coconut cream.
- Cover and simmer gently for 1 hour or until the meat is tender. Stir in the courgettes and simmer for 5 minutes.
- Season with salt and add the coriander to garnish.
Tips
- Serve with long grain white rice or naan bread.
FAQs
- How do I make this green curry hotter?
To make this green curry more spicy, swap out the green bell peppers for green cayenne peppers or jalapenos.
- How do you thicken curry?
Curry is best thickened with cornstarch or arrowroot flour. Combine 1 tablespoon starch/ flour with 2-3 tablespoons water or curry sauce to make a slurry. Add to the pot and simmer for 2-3 minutes until thickened.