Green Thai Curry with Beef: Gaeng Khiao Wan Nuea
Green Curry with Beef, also known as "Gaeng Khiau Wan Nuea" (แกงเขียวหวานเนื้อ), is one of the most popular Thai curries. With tender pieces of beef, aromatic Thai eggplants, and fresh Thai basil, it creates a spicy yet creamy dish that pairs perfectly with jasmine rice.
If you can't find Thai eggplants, you can exceptionally use regular small eggplants. The most important thing is to fry the curry paste well to develop its full aroma.
Ingredients for 4 servings Green Thai Curry with Beef
A classic Thai curry that is easy to prepare even for beginners.
Just follow my cooking instructions.
| Beef sirloin steak | 400 g |
| Green Curry Paste | 2 tbsp |
| Coconut milk | 600 ml |
| Green Thai Pea Eggplants | 100 g |
| Medium green Thai eggplants | 100 g |
| Green beans | 100 g |
| Palm sugar | 1 tsp |
| Fish sauce | 2 tbsp |
| Thai basil (Horapa) | 3–4 stalks |
| Vegetable oil | 2 tbsp |
Preparation
- Cut beef steaks into bite-sized pieces.
- Clean green beans and cut into two to three pieces.
- Sear the meat in a wok or large pan with a little oil over high heat until it reaches the desired doneness (from rare to almost well-done).
- Remove the meat from the wok and set aside.
- Fry the green curry paste over medium heat in the same wok, stirring occasionally, until fragrant.
- Deglaze with half of the coconut milk and stir thoroughly.
- Add palm sugar and fish sauce and simmer over medium heat.
- After a few minutes, add the green beans and pea eggplants.
- Simmer for about 10 minutes. In the meantime, pick off the basil leaves and quarter the larger Thai eggplants. Place the eggplant pieces in cold water to prevent them from browning.
- Add eggplant pieces and about a quarter of the basil leaves to the curry and mix thoroughly.
- Add the rest of the coconut milk. If necessary, add a little water to cover the vegetables.
- Simmer for another 5 minutes.
- Add the prepared meat and simmer only briefly so that the meat is hot again but not tough.
- Turn off the heat, stir in the remaining Thai basil leaves and let steep briefly.
- Serve the finished Gaeng Khiau Wan Nuea steaming hot with jasmine rice and an ice-cold Thai beer.
