Thai Green Curry

This is one of those dishes that’s definitely worth making yourself from scratch. My homemade green curry paste creates much more complex and subtle flavours than anything you can buy in a jar. I’ve used beef, but this recipe works just as well with chicken or vegetables as an alternative.

Serves 4
10 mins prep
20 mins cooking time


1 aubergine, cut into 1-inch chunks
2 teaspoons salt
1 tablespoon vegetable oil
6 tablespoons green curry paste
300g beef rump steak, cut into strips
1½ tablespoons fish sauce
2 x 400ml tins coconut milk
2 lime leaves (optional)
2 tablespoons light brown sugar
Juice of 1 lime
1 small handful green beans, cut in half

For the green curry paste

  • 1 teaspoon coriander seeds
  • ¼ teaspoon caraway seeds
  • 25g shallots, peeled and cut into quarters
  • 2cm length (about 17g) galangal, peeled and roughly sliced
  • 2 garlic cloves, peeled
  • 1 lemongrass stick, roughly chopped
  • 20 green chillies, deseeded
  • 1 lime leaf
  • Zest of 1 lime
  • ½ tablespoon shrimp paste
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

To garnish (optional)

Thai basil, coriander, red chilli, spring onions, chopped lime wedges


  • Frying pan
  • Pestle and mortar
  • Food processor
  • Wok


  1. Place the coriander and caraway seeds in a frying pan, and cook for a few minutes until they’re lightly toasted. Crush them using a pestle and mortar, and put them in a small food processor. Add the rest of the green curry paste ingredients and blend until smooth.
  2. Put the aubergine chunks in a large bowl, and sprinkle with the salt. Mix with your hands and leave for 5-10 minutes to extract excess moisture.
  3. Add the oil to a large wok over a medium to high heat. Fry the curry paste for 1-2 minutes, until it starts to produce a strong aroma.
  4. Add the beef strips, and fry until browned.
  5. Add the fish sauce, coconut milk, lime leaves and sugar, then bring to the boil.
  6. The aubergine should now be ready. Rinse the aubergine thoroughly under running water, drain through a colander and squeeze out the excess water with your hands. Add it to the curry and simmer for 5-10 minutes.
  7. Meanwhile, bring a small pan of water to the boil and cook the green beans for a few minutes. Drain and add to the curry.
  8. Arrange the curry in bowls or on plates, and garnish with your choice of herbs. Serve with cooked jasmine rice or Thai sticky rice.