Thai Green Curry with Beef and Eggplant

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  • Vegetable oil
  • 1/2 medium onion, thinly sliced
  • Salt
  • 1-3 tablespoons green curry paste (1 for mild, 2-3 for spicy)
  • 1 pound beef (top sirloin or tri-tip), thinly sliced
  • 2 kaffir lime leaves
  • 5 Thai eggplants, quartered, or 1 Chinese eggplant, halved lengthwise, cut into 1/2-inch pieces
  • 1 1/2 (13.5-ounce) cans coconut milk
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons palm sugar or 1 tablespoon honey
  • 1/4 cup basil leaves, torn


Heat a large sauté pan or wok over medium-high heat.
Add enough oil to coat bottom of pan.
Add onions and season lightly with salt. Sauté until just translucent.
Add curry paste and stir to combine.
Fry until curry paste starts to separate and look oily.
Add beef. Fry for 1 minute, stirring once or twice.
Add lime leaves, eggplant, coconut milk, fish sauce and palm sugar or honey.
Simmer until beef and eggplant are cooked through.
Add basil.
Adjust seasoning to taste and serve with steamed white rice or rice noodles.

Recipe from Central Market Mill Creek - Culinary Resource Center
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