We know Australians love to cook Thai food, and one of the most popular dishes for home cooks is the Thai green curry. Not only does it taste fantastic, it’s also a breeze to prepare. Master this authentic recipe for green curry beef for dinner in under 30 minutes, then discover how to switch up the protein for an array of satisfying Thai green curries the whole family will love.
As Thai green curry is a quick-cook curry, choose a lean cut of beef with very little fat, such as an eye fillet or trimmed sirloin or rump.
Pro tip: For paper-thin slices of beef, partially freeze the beef fillet before slicing it.
Another popular choice for Thai green curry is chicken. Although we generally prefer chicken thighs over breast fillets as they are juicy and more flavourful, when it comes to speedy curries, chicken breast is the clear winner.
Pro tip: Using a very sharp knife, slice the chicken breast on an angle.
The authentic flavours of Thai green curry work best with firm white fish fillets, such as ling or blue-eye. Other seafood alternatives include calamari rings and peeled green prawns.
Pro tip: Thinly sliced fish and seafood require very little cooking time, so add just before the beans, eggplant and capsicum, then cook for a further 3-5 minutes.
For a veggie version, substitute the beef for tofu and button mushrooms. Add the mushrooms at the same time as the eggplant and other vegetables, then gently stir in cubed tofu until heated through.
Pro tip: Choose a firm tofu so it maintains its shape and texture.
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