Geng Kyo Wan (Green curry with beef)

    1 hour 20 mins

    This recipe is a basic green curry, delicious and spicy. Serve with jasmine rice.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 6 

    • 1 kilo stewing beef
    • 1 litre thin coconut milk
    • For the curry paste
    • 2 heads garlic
    • 5 shallots, chopped
    • 3 stalks lemongrass, sliced
    • 2 kaffir limes, peeled
    • 120g green Thai chillies
    • 4 cm chunk of galangal, peeled and sliced
    • 2 tablespoons fermented shrimp paste
    • 4 kaffir lime leaves
    • 5 baby brinjal, quartered
    • 200g pumpkin, cut into chunks
    • For the garnish
    • 30g Thai basil, stemmed
    • fish sauce and dried chillies to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large pot, heat the coconut milk and add the beef. Stew the beef until tender.
    2. While this is simmering, mash the curry paste ingredients in a mortar and pestle adding one at a time, starting with the garlic and ending with the fermented shrimp paste. Smash all until fine.
    3. In another pot, ladle the fat off the beef stew and use this to fry the curry paste.
    4. Once fragrant, add 500ml more coconut milk from the beef stew and reduce.
    5. Add in the remainder of the beef stew.
    6. When the beef is almost tender, add the brinjal and pumpkin and continue to cook until all is tender.
    7. To serve, garnish and season the curry with basil, fish sauce, and dried chillies.

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