To be fair, pretty much any Thai curry made with a curry paste can be made very quickly, but the name was too cute to pass up!
One of my favorite things about Thai curries is that they are incredible versatile. Though this particular Thai Green Curry is made with beef, broccoli, red peppers, and zucchini, you can really put anything you want in this hot and spicy dish– that’s the beauty of curry! Traditionally, Thai green curry contains zucchini, eggplant, and onion, so perhaps give that a try! When adding broccoli and other more dense vegetables, I like to cook them a bit longer so I add them to the curry first. Additionally, often chicken and tofu is cooked in the hot curry, but with beef, I felt browning gave better flavor. Get creative! This basic green curry is your stage!
A few notes on flavor: curry paste and coconut milk make up the bulk of the flavor in your curry, so it is very important to choose quality products. The flavor of curry paste can differ from brand to brand, so play around and find the ones you like– my favorites are Maesri and Mae Ploy. When it comes to coconut milk, both the flavor AND the consistency can vary from brand to brand. My favorite is Chaokoh.
Curries are a great staple to keep on hand in the kitchen– make the curry sauce and freeze for future use, or make the curry and pour over the vegetables and protein and freeze all together to make things extra easy! Be sure to freeze in individual servings.
Thai Green Curry Recipe
Thai Green Curry
- 2 tbsp coconut oil or other high smoke point oil
- 1 lbs flank steak frozen 10 minutes, then sliced thin against the grain into bite-sized pieces
- 4 garlic cloves thinly sliced
- 4 oz green curry paste (I like Maesri brand)
- 2 13.5 oz cans full fat coconut milk (I like Chaokoh brand), divided
- Juice of 1 lime plus 1 lime cut into wedges for serving
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 bunch broccoli divided into bite-sized florets, and stalks peeled and sliced thin
- 1 red bell pepper seeded and sliced into half-inch strips
- 1 zucchini sliced into half-inch rectangles
- 4 servings prepared brown or jasmine rice for serving
- 6-8 large basil leaves for serving
- 1 thinly sliced red finger pepper for serving (optional)
- In a large wok or pot, heat the oil over medium-high heat. When hot, add the sliced flank steak, season with salt, and cook, stirring occasionally. When the steak is browned all over, transfer to a plate and set aside.
- Return the wok or pot to medium-high heat. Add the garlic and curry paste and stir for 1-2 mins until fragrant. Add 1.5 cans of the coconut milk, lime juice, soy sauce, fish sauce, and broccoli. Bring to a boil, then reduce heat to medium-low to simmer. Add the red bell pepper and zucchini, and simmer until the vegetables are just tender, about 6-8 minutes. Stir in the remaining coconut milk.
- Serve the curry over the rice, topped with the steak, basil leaves, and red finger peppers (if using), and lime wedges.