Thai Green Beef Curry

Some days are just so much better than others. Hubs decided, one day, to make me dinner. It’s an understatement to I say I was excited. I was exhilarated! And it was so much fun watching him prepare the ingredients while I nosied around trying to take pictures. πŸ˜€

Hubs love Thai green beef curry with a passion. Our favourite one is from Sri Ayutthaya. It is so fiery that you can feel the sweat beads rolling down your neck upon the first bite! And the curry is thick, well-spiced and really tasty. So it was no wonder to me when he decided to make some at home. Then we can sweat all we want without the embarrassment of having to discreetly dry ourselves and ask for another 10 glasses of ice water.

We didn’t make the paste from scratch, that I have to admit first. I’ve done it before years and years ago. It wasn’t difficult and my late grandma gave me thumbs up. But with the myriad options of packet curry pastes around, we thought we should try a few out first, before venturing into making our own.

For this dish, hubs used:

Tri-tip Steak, Brinjal, French Beans, Green Curry Paste, Coconut Milk, Bird’s Eye Chillies, Kaffir Lime Leaves, Basil Leaves, Fish Sauce, Palm Sugar
green beef curry 1

I only used half of that brinjal. It was too much for the 2 of us. But everything else, yes!green beef curry 2

I know it did seem like a whole lot of beef for 2 but that’s the star of the show. Tri-tip steak has really great marbling. So we cut it into small strips against the grain, which turned out really well.
green beef curry 3

According to the instructions on the packaging, we fried the green curry paste until fragrant then added a little water and coconut milk. It asked for about 150ml but gah… I just finished my 200ml carton. No sense keeping a teeny bit in the fridge until it turns bad, right?
green beef curry 4

Once that has come to a boil, we pretty much threw in all the veggies plus chillies, whole. Except for the basil because I want to basil to retain it’s colour.Β 
green beef curry 5

The brinjal and beans get some time to soften. At the very last 2 minutes, Β hubs added in the beef strips so they won’t over cook.
green beef curry 6

Basil finally goes in and we let the beef cook just until it’s barely pink.
green beef curry 7

That was such a good meal. So easy but flavourful. And… 4 bird’s eye chillies weren’t enough to give us that kick we wanted so we added 4 more after we tasted it. haha…Β 
green beef curry 8

Hubs said if the curry didn’t make him rain, it’s not good enough. I’m happy to report that the additional 4 chillies successfully drenched us in sweat. πŸ˜‰

xoxoxo, Jayne

“I know that Thou canst do every thing, and that no thought can be withholden from Thee.” (Job 42:2)

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Thai Green Beef Curry
serves 4


1/2 lbs (250gms) Tri-tip Steak, cut into thin strips against the grain
1 packet Green Curry Paste (about 1/2 cup)
3/4 cup Coconut Milk
2 cups water
1/2 large Brinjal or 3 Globe Brinjal, cut into 2 inch strips
10 stalks French Beans, stringed and cut into 2 inch sticks
2 Kaffir Lime Leaves (double-leaves on a stalk counts as one), stripped from spine
8 Bird’s Eye Chilles, or to preference
1 cup Thai Sweet Basil leaves
1 tbsp Fish Sauce
2 tbsp Palm Sugar Syrup (or brown sugar)

  1. SautΓ© curry paste for 1 minute until fragrant. Heating paste will start splattering so be careful.
  2. Pour in water and coconut milk. Bring to a boil.
  3. Add brinjal, beans, lime leaves, chillies, fish sauce and palm sugar syrup. Bring to boil and let vegetables cook until tender but still crisp.
  4. Scatter in beef strips and let the meat cook until barely pink, about 1-2 minutes.
  5. Add basil and adjust seasoning.
  6. Serve with rice or noodles!

* Our curry paste already contained spices and salt. Taste yours beforehand to ascertain if it needs more chillies or seasoning as every brand is different.


  1. What a fun thing for you and your husband to make at home! I know my husband and I have done similar things with some of our favorite foods, including some Lebanese food that we simply cannot find in Texas. πŸ™‚

    Also, can I just say that I love reading your blog because whenever I see an ingredient I don’t know, I’ll Google it and learn something new? Because I think that’s fantastic.

    Happy Monday to you, Jayne!

    • That’s so sweet of you to say, Erin. I guess I fulfilled my objective in starting this site, with you here, as I had wanted to share what we have here as well as document my journey with home-cooking. This is also how I’ve been learning about new ingredients and foods for the past 4 years.

      Brussels sprouts, zucchini, casseroles, pies etc are not part of Malaysian cuisine,… at least not for me. So it’s always exciting for me to see new things. And I’ve been savouring recipes from your site too. πŸ™‚

      Happy Tuesday to you (it’s 10.22am here now.)

      • Yes, you definitely are fulfilling your objective. πŸ™‚ And I love that this is how you’ve been learning about new ingredients and foods over the last four years.

        What are some dishes/veggies/fruits that are a part of Malaysian cuisine? I’d be interested to see if I can find some of the components here, as it sounds like some things are hard, if not impossible, to find there. (Random: One of my previous jobs had me working with Malaysians in my company, and I LOVED training them. And when they came to Nashville to learn in person, I loved taking them out and getting them to experience different things in our town. I just wish I’d been able to go to KL to do some more training before we left town, and I subsequently left the job.)

        And thank you. I’m glad we can mutually savor dishes the other has made. And a happy (late) Tuesday/early Wednesday to you!

        • I didn’t know you were that close to coming to KL! That would have been interesting.

          With regards to Malaysian cuisine, I think just like American cuisine, because of the great variety of cultures mashing together in one place, we have so many different kinds of food. It’s almost impossible to pin point on something specific. We have Chinese, Malay, Indian, indigenous, fusion etc etc. On this site, I try to show what we enjoy and what we eat on a regular basis. That is my viewpoint of what Malaysian food is to me. It can be so different to many people. The usual would be nasi lemak (rice with condiments), stirfries, teh tarik (pulled tea), kuih (steamed cakes) and so many more.

          Bee from Rasa Malaysia is a Malaysian, now living in California. Perhaps you can get some hints from her site on where to obtain ingredients that are a little elusive.

          If you’d like to see what kids of food I have on a regular basis, you can follow my Instagram. I just started following yours. πŸ˜‰

  2. Hi Jayne,

    First time checking out your blog. Thanks for being a reader on RM and your sweet comments. Have a great day! πŸ™‚


    • Thanks for dropping by, Bee. πŸ™‚ Means a lot to me as I have been following your blog for the past 4 years. In fact, you blog was the first one I’ve ever come across and subscribed to. Have a great time in Penang!


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