Skip to main content

Varity of eggplants and beef in green curry


This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef simmered together with Varity of eggplants and red pepper (green pepper can be added too).  This curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the store-bought variety, especially when it's so easy to make from scratch, and so very flavorful and fresh-tasting. Top the curry with fresh basil and coriander, and then sit back and savor the wonderful Thai flavors and aroma this dish brings. Enjoy!  (Intro: Darlene Schmidt)

  • 500 g.beef
  • 1 cup coconut milk
  • 1-2 Thai eggplants
  • 1 Purple eggplants
  • A bunch of pea eggplants
  • 2 tbsp green curry paste
  • 2 tbsp fish sauce
  • 1 ½ tbsp sugar palm
  • ½ cup sweet basil leaves
  • 4-5 kaffir lime leaves
  • 3 fresh chilies

How to Cook:
  1. Pour about ½  cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
  2. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
  3. When coconut cream has an oily sheen, add meat, stir well until the meat are getting cook.
  4. Meanwhile, add coconut milk about 2 tbsp each time (add about 3 times) and stir regularly.
  5. Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the meat are tendered.
  6. Clean all Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.
  7. Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
  8. When the meat are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.)
  9. Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat.
  10. Spoon the curry in a bowl and serve immediately with hot steamed rice.



Love Thai food, have been learning to cook more and more Thai based dishes for a couple of months now, and always pleased with my results. Thanks for sharing your recipe and all the links.
Sarah said…
Thai based dishes for a couple of months now, and always pleased with my results. Thanks for sharing your recipe and all the links.
Gabby said…
Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Add the coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants.
Gabby said…
This was delicious! I have made this recipe twice and was very pleased both times! I did find that ten minutes is MUCH too long to cook asparagus unless you like it mushy. 3 minutes of sauteeing seemed to be perfect!
Mariah said…
Really really good! Added in a green bell pepper to increase the vegetable content, I reduced the curry paste to 1.5 tbsp, substituted light coconut milk, and it was delicious. Thanks for a great recipe.
Jane said…
Delicious & uncomplicated. Followed recommended reduction in sugar to 1Tbs. & the result was perfect. The original recipe also works with added veggies, which I love.
Tan.wiratchada said…
Hi Health Questions,
Thank you for visiting. Glad to know that you love Thai food...Enjoy your learning cooking Thai..and a great taste of your result. Thank you again.;)

Hi Sarah,
Thank you for visiting and comment. Glad that you enjoy!

Hi Gabby,
Thank you for visiting and all your comments. Cooking time is different from vegetable you using that right. Sometime I use "Pumpkin"..that need less then 10 minute for cooking...or you can use "Potato" that need around 10 minutes also..Enjoy! ;)

Hi Mariah,
Thank you for visiting and comment. Great Idea with bell pepper and It seems that you get delicious food as you wish. Enjoy cooking! ;)

Hi Jane,
Thank you for visiting and comment. It seems that you have delicious food in your style. Enjoy! ;)
Delicious and flavorful. I took a short-cut for the sake of time by chopping the onion in the...
Tan I need some more recipes for my dinner. I have try all your recipes thanks for all of them.
Railroad track maintenance! I am also waiting for the more recipes.
Loopbaanadvies said…
Thanks for this post,Its really perfect my family love it spacially my little baby said me Mom make it again.
New Pictures said…
Sincerely, your article goes to the nitty-gritty of the topic. Your pellucidity leaves me wanting to know more. I will instantly grab your feed to keep up to date with your website. Sounding Out thanks is simply my little way of saying bravo for a remarkable resource. Accept my warmest wishes for your incoming publication.
Okmulgee Lawyer said…
Thai food...Enjoy your learning cooking Thai..and a great taste of your result. Thank you again.;)
mortgage said…
That particular post was developed in a very excellent style and it implies many useful details for me. I consider you've executed a wonderful job of handling this vulnerable topic.
Justin tv said…
Looks and sounds delicious.
I love the recipe.Thank you very much.
checks said…
I know I’ve gotten several of my colleagues into Kindles after they tried mine, thanx for the share:(
Well, I‘d point out that many of us visitors are extremely endowed to exist in a wonderful network with so many wonderful individuals with interesting basics. I feel very much happy to have discovered your web site and look forward to so many more fun minutes reading here, :p

Popular posts from this blog

Kha-nom Jeen Nam Ya Par (Thai fresh rice noodles with Thai fish curry sauce)

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

This stir fry vegetables know as  "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish.  Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans).  For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries.  This stir fry can be served with Thai steamed rice…

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

400 gs chicken, cut into well pieces (or prawns, pork, beef) 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 2 kaffir lime leaves, sliced thinly 3 tbsp red curry paste 3 tbsp fish sauce 1 tbsp sugar coriander leaves ( for garnishing )Preparations:
Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic. Add chicken and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Papaya Salad with fermented crab (Som Tam Poo)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed on World's most delicious Thai foods.

The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; the Thai name som tam literally translates as "sour pounded".

Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bang…

Fried Chicken With Cashew Nuts (Gai pad med mamuang himmapan)

This popular dish, it’s a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is idea as a side dish for Thai steamed Rice. The name break down as 'Gai' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Himmapan' means cashew nut. In Thai its just as long a name! “Gai Pad Med Mamuang Himmapan”
INGREDIENTS: 400 g. chicken meat100 g. fried cashew nuts 3 red chillies 2 red dry chillies 5 stalks spring onion 1 tbsp garlic, crushed 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tsp salt 1 onion 2 tbsp cooking oil
PREPARATION: Rinse clean chicken, slice thinly. Rinse chilli and slice on bias. Wash spring onions, cut into small pieces. Peel onion, slice thinly. Fry dry chillies until fragrant and cutt into 1-2 cm. leave in the small bowl.Heat cooking oil in wok. Stir fry garlic until fragrant. Add chicken, cashew nuts, chilli and onion. Stir fry. Season with light soy sauce, oyster sauce, and salt. Stir fry to mix well. Tran…