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Looking for a warming meal to try out this week? This Thai green beef curry has got you covered. Simply top with fresh herbs and enjoy.

  • Serves4
  • Cook time1 hour 50 minutes
  • Prep time30 minutes
Thai green beef curry


  • 2 tbs peanut oil
  • 1kg Coles Australian Beef Chuck Steak, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • ⅓ cup (100g) Five Tastes Thai Green Curry Paste
  • 2 garlic cloves, crushed
  • 400ml can coconut milk
  • 2 tbs fish sauce
  • 1 tbs grated palm sugar
  • 1 bunch broccolini, trimmed, cut into thirds
  • 150g snow peas, trimmed
  • 2 tbs lime juice
  • ½ cup coriander leaves
  • steamed jasmine rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large saucepan over high heat. Add one-third of the beef and cook, turning, for 2-3 mins until brown all over. Transfer to a plate. Repeat, in 2 more batches, with remaining beef.
  2. Step 2

    Heat remaining oil in the pan over medium-high heat. Add onion, and cook, stirring, for 5 mins or until soften. Add curry paste and garlic and cook for 1 min or until fragrant.
  3. Step 3

    Return beef to the pan. Add coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, for 45 mins.

  4. Step 4

    Add fish sauce and sugar and simmer, uncovered, for 40 mins or until sauce thickens. Stir in broccolini, snow peas and lime juice. Cook, uncovered, for 5 mins or until broccolini is tender. Divide among serving bowls and sprinkle with coriander leaves. Serve immediately with steamed jasmine rice.