Thai Green Beef Curry (Gang Keo Wan )

Ingredients (serves four)

Small knob of fresh ginger

Half cup of chopped spring onions

Tbsp of cooking oil

500 g finely sliced Beef

Half cup of Green Curry Paste (from supermarket or see recipe below)

400 g can Coconut Milk

Handful finely chopped fresh basil leaves

2 tablespoons fish sauce

2 teaspoons palm sugar (can substitute brown sugar)

Finely sliced red chili

2 torn kaffir lime leaves


Preheat oil in a fry pan or wok (over medium heat) and sauté ginger and spring onions for a minute or two. Increase heat, add beef and stir-fry for three minutes. Next add green curry paste and stir for a couple of minutes until fragrant. Gently stir in coconut milk and simmer for ten minutes. When ready to serve, add kaffir leaves and chopped basil. Serve with steamed rice, and garnish with sliced chili.

Substitute the beef with chicken or vegetables depending upon your preference. Adjust chili to suit your taste.

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½ cup green hot chilli

2 tablespoons galangal root, sliced finely

4 tablespoons lemon grass, sliced finely

1 tablespoon kaffir lime rind, sliced finely

2 tablespoons coriander seed, roasted

1 tablespoon cumin, roasted, ground

1 teaspoon pepper

1 tablespoon shrimp paste

1 teaspoon salt

2 tablespoons peeled garlic, chopped

5 tablespoons peeled shallot, sliced


Grind all the ingredients until finely blended using a mortar or blender.

Store in refrigerator for up to 3-months.

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