Thai Green Curry with Beef and Thai Aubergines
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 450 g braising beef, diced
- 3 tbsp thai green curry paste
- 400 ml coconut milk
- 150 g thai pea aubergines or regular aubergine, diced
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 26.3 g
- Carbohydrate
- 9.2 g
- of which sugars
- 7.3 g
- Fat
- 30.5 g
- of which saturates
- 21.5 g
- Fibre
- 2.6 g
- Salt
- 2.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai green curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the beef and brown for 5 minutes.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, cover and simmer for 30 minutes until the beef is almost tender.
- 4
Add the aubergine and simmer uncovered for 8 minutes until tender and the beef is fully cooked through.
- 5
Season with the fish sauce and palm sugar.
- 6
Scatter with thai basil leaves and serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.