Southern Thai Green Curry with Beef (Gaeng Tai Pla Style)
85% authentic · Thai
A spicier, more intense variation inspired by Southern Thai flavors, often featuring fermented fish innards (Gaeng Tai Pla) for a unique umami depth. This version uses beef and a more accessible spice blend.
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Ingredients
- Green curry paste3-4 tbsp
- Coconut milk1 can (13.5 oz)
- Beef sirloin or flank steak1 lb, thinly sliced
- Thai eggplant1 cup, quartered
- Green beans1 cup, cut into 1-inch pieces
- Kaffir lime leaves4-5 leaves
- Fish sauce2 tbsp
- Palm sugar1 tsp
- Bird's eye chilies2-3, sliced (optional, for extra heat)
- Thai basil leaves1/2 cup
- Vegetable oil1 tbsp
- Saltto taste
- Water1/4 cup
Steps
- 1
Heat vegetable oil in a heavy-bottomed pot or wok over medium-high heat. Add green curry paste and stir-fry until very fragrant, about 2-3 minutes.
- 2
Add about half of the coconut milk and bring to a simmer. Cook until the oil separates.
- 3
Add the thinly sliced beef and stir-fry until just browned.
- 4
Add the remaining coconut milk, kaffir lime leaves, Thai eggplant, and green beans. Bring to a boil, then reduce heat and simmer until the beef is tender and vegetables are cooked, about 15-20 minutes.
- 5
Stir in fish sauce, palm sugar, and sliced bird's eye chilies (if using). Taste and adjust seasoning.
- 6
Stir in Thai basil leaves until just wilted.
- 7
Serve hot.
