Gaeng Khiao Wan Neua (Thai Green Beef Curry with Pea Aubergines)
Thin slices of beef rump in a rich coconut green curry with bitter-sweet pea aubergines and Thai basil.
Made with Thai green curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £3.92 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the jasmine rice to the packet instructions and keep it covered.
- 2
Spoon the thick cream from the top of the coconut milk into a wide pan with the oil. Fry over a medium heat for 3 minutes until it splits.
3 min - 3
Add your ready made Thai green curry paste (see the base recipe) and fry for 2 minutes until fragrant.
2 min - 4
Add the beef and stir for 2 minutes. Pour in the remaining coconut milk with the fish sauce, sugar and lime leaves.
2 min - 5
Simmer gently for 10 minutes, then add the aubergines and beans and cook for 8 minutes more, until the beef is tender and the vegetables are soft.
18 min - 6
Taste and adjust with fish sauce or sugar. Stir in the Thai basil and serve over the rice.
Tips
- Slice the beef while it is half frozen for thin even slices.
- Do not boil hard or the beef toughens. Keep it at a gentle simmer.
- Pea aubergines are in Asian supermarkets. Normal aubergine works well.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Which cut of beef is best?
Rump, sirloin or flank all work. Slice thinly across the grain and cook briefly.
Is this very hot?
Yes, in the traditional Thai style. Use 60 g of paste and add more coconut cream for a milder curry.
Can I use stewing steak?
Yes, but simmer it for 1 hour 30 minutes first until tender, then add the vegetables.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.