Posted in Beef Dishes, Indian, Thai & Chinese Cuisine

Beef, Spinach & Vegetable Thai Green Curry

beef spinach thai green curry


300g diced beef

Beef stock (enough to cover meat)

1 aubergine (eggplant)

1 courgette (zucchini)

Salt and pepper

1 onion (chopped)

1 red pepper (chopped)

5 or 6 hot green chilly peppers

Dash of red wine (optional)

A handful of pineapple chunks

3 tsps Thai green curry paste

1 tbsp plain flour

A little milk

A dash of cream

A large handful of spinach (washed and roughly cut)

2-3 tbsps Worcestershire sauce

Oil for frying (vegetable oil or sesame oil)



Place meat in a small saucepan, pour in enough beef stock to just cover the meat and boil until almost tender.  Keep an eye on it as you don’t want the water to boil away, if needed add more water or a dash of red wine.

Peel the aubergine and courgette.  Cut in half then cut into thin slices.  Place in a colander and sprinkle with salt (to remove excess juices and helps to cook quicker).  Set aside.

Slice the hot green chilly peppers lengthways in half then marinade in the Worcestershire sauce.  Set aside in the fridge.

When the meat is cooked remove from the heat.  Do not throw away the meat juice just yet.

In a wok (or large frying pan), fry the onions for a few minutes, then add the red peppers and the marinaded hot chilly peppers.  Fry for a few minutes more.

Add the aubergines, courgettes, spinach and pineapple pieces and continue frying.

thai green prep

Add the meat to the wok and fry for about 2 minutes more.  Add salt and pepper as required.

To make the Thai green sauce (best to make in advance if you have time) – put the flour and just enough milk in a small bowl to make a thick paste.  Add the green curry paste and mix thoroughly.  Add a dash of cream.  Add a little more milk and some of the meat juice until a little runny (like the consistency of soup).

Add the sauce and slowly spoon a similar amount of meat juice and water  to the amount of sauce into the wok (you don’t want it to be too watery).  If too thick you can add more water, but if it becomes too watery you can always mix another tsp of flour in a bowl with a drop of water and add it.  (Avoid adding extra flour directly to wok or it may become lumpy).  Cook on a low heat for another 20 minutes or so.

Meanwhile prepare the rice of your choice – I prefer Jasmine rice.



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