Green Thai Curry with Beef

I love green curry among Thai curries. Especially with beef and the two types of small Thai eggplants available in Asian supermarkets. I also like to add yardlong beans or other green beans as additional vegetables. Here’s my recipe for “Gaeng Keow Wan Nuea” ( แกงเขียวหวานเนื้อ ) or “Green Thai Curry with Beef”.

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Preparation

First, cut the beef steaks into bite-sized pieces. Then clean the green beans and cut them into two to three pieces.

Then fry the meat in a wok or large pan with high sides with some oil on high heat. When they reach the desired degree between rare and almost done, take them out of the pan and set them aside.

Next, fry the green curry paste under occasional stirring at medium heat in the same wok. Once it’s fragrant, deglaze with half of the coconut milk. Now add the palm sugar and fish sauce and let the curry simmer at medium heat.

After a few minutes, add the yardlong beans and pea eggplants and let the curry simmer for about ten minutes. In the meantime, pluck the basil leaves from their stems and quarter the larger Thai eggplants. To prevent them from turning brown, we can put the eggplant pieces in cold water for now.

Ten minutes later, add the eggplant pieces and about a quarter of the basil leaves to the curry and mix everything thoroughly. Also add the rest of the coconut milk. We may also need to add some water to ensure the vegetables are covered.

Let the curry simmer for about five more minutes. Then add the prepared meat. Let the curry simmer for just a short while longer so that the meat is heated through but not tough. Then turn off the heat, stir in the remaining Thai basil leaves, and let them steep briefly.

Serve the finished Gaeng Khiau Wan Nuea piping hot with jasmine rice and a cold Thai beer.

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