Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Green Curry with Beef
10-15 minutes to assemble
10-15 minutes to cook
Total time: 30 minutes
4 servings
10-15 minutes to assemble
10-15 minutes to cook
Total time: 30 minutes
4 servings
This recipe originates from the northern part of Thailand where dishes tend to be on the spicy side.
Ingredients
- 1 tablespoon oil
- 1 lb beef sirloin steak, cut into thin strips
- 1-13.5 oz can Coconut Milk
- 1 tablespoon Green Curry Paste
- 1 onion, chopped
- 2 tablespoons Fish Sauce
- 1 tablespoon brown sugar
- 1 cup frozen peas
- 2 medium tomatoes, quartered
- 1 cup loosely packed, fresh basil leaves, roughly chopped
- Optional: Jasmine Rice or Rice Noodles
Directions
- Add oil to a large skillet and heat over a medium-high heat. Quickly brown steak and set aside.
- In same skillet, add Coconut Milk and bring to a boil. Add Curry Paste, stirring until dissolved and fragrant.
- Add onion, Fish Sauce and sugar. Stirring, cook 2-3 minutes or until onions are translucent.
- Add peas, tomatoes and beef. Cook until just heated through.
- Stir in basil and cook until wilted. Serve over Jasmine Rice or Rice Noodles.
In This Recipe
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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