Green Beef Curry with Thai Aubergines

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This is a very quick curry so be sure to use good quality meat. Sirloin is recommended, but tender rump (round) steak could be used instead.


  • 450 g/1 lb beef sirloin
  • 450 g/1


  1. Trim off any excess fat from the beef. Using a sharp knife, cut it into long, thin strips. This is easiest to do if it is well chilled. Set it aside.

  2. Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1–2 minutes, u