Beef green curry with Thai eggplants (Kaeng khiao wan nuea) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 95) by Leela Punyaratabandhu

  • coconut milk
  • lemon juice
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    See the book's recipe for "green curry paste" ingredients. Can substitute vegetable oil for coconut oil, and granulated sugar for palm sugar.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the book's recipe for "green curry paste" ingredients. Can substitute vegetable oil for coconut oil, and granulated sugar for palm sugar.

  • pattyatbryce on February 25, 2022

    So easy! If you use remade curry paste, it's weeknight friendly. I might use more curry next time and had to sub regular eggplant (cut smaller). We both loved.

  • hirsheys on May 13, 2018

    This was good, though I used brisket, which was the wrong choice because it got chewy. I also got the little tiny eggplants, which are lovely, but full of seeds. The process of this curry was easy and worked well, and the taste was great with the homemade curry paste from the book.

  • wcassity on July 07, 2017

    Very delicious. I added way more curry paste than suggested, and it was still mostly mild with just a nice kick at the end. I added diced zucchini and green beans as well.

  • sarahcooks on August 08, 2016

    I made this using Leela's green curry paste recipe. It was so so good. I had a timing issue so I added the beef and after simmering a few minutes, stuck it in a 250F oven for an hour, then finished when I got home. The beef was so tender and added a lot of flavor to the sauce.

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