Green Beef Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 2 tablespoons groundnut oil
  • 3 tablespoons green chilli paste
  • 350 g (12oz) fillet of beef, thinly sliced and then cut into strips
  • 425 ml (15fl oz) coconut cream
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 aubergine, peeled, cubed and blanched
  • A few fresh green peppercorns
  • 1 red and 1 green chilli pepper; seeded and finely chopped
  • 2.5 cm (1 inch) fresh root ginger, chopped
  • 3–4 Kaffir lime leaves, torn into pieces
  • Fresh basil leaves


Heat the oil in a large pan and add the chilli paste. Cook for a minute. Add the beef and stir-fry over a high heat for a minute.

Add the coconut cream, fish sauce and sugar and bring to the boil. Cook for a minute, stirring them round the pan.

Add the aubergine, peppercorns, chillies, ginger and lime leaves. Cook for about 2 minutes, sprinkle with the basil leaves and serve.