Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Green Curry Beef with Snap Peas
This rich coconut curry leans on store-bought Thai green curry paste to provide spiciness and complexity, while fresh ginger and lime juice add brightness. Snap peas and a red bell pepper bring sweetness, color and a pleasant crispness. Be sure to slice the boneless beef short ribs against the grain to mitigate their chewiness. Look for Thai green curry paste in the international aisle of the supermarket, typically sold in a small jar or can. You will need an entire 4-ounce container (6 tablespoons) to make this recipe. Serve the curry with steamed jasmine rice.
4
Servings
Tip
Don’t use light coconut milk, as it’s too thin and watery, even after the coconut mixture is reduced. Regular coconut milk is best here, and make sure to stir it well if the fat has separated to the top.
35 minutes
Ingredients
-
1
pound boneless beef short ribs, trimmed and sliced against the grain no thicker than ¼ inch
-
4
teaspoons grapeseed or other neutral oil, divided
Directions
-
01In a medium bowl, toss the beef with 2 teaspoons of the oil. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons oil until shimmering. Add the ginger and bell pepper; cook, stirring, until the pepper softens. Add the curry paste and cook, stirring, until fragrant. Stir in the coconut milk, then bring to a simmer. Reduce to medium and cook, stirring often, until thick enough that a spatula drawn through it leaves a trail.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
November 1, 2023
Great weeknight meal!
My family and I really enjoyed this meal. I made it as instructed except for the only addition of 1 Tbsp of brown sugar to balance the spiciness. Thai curries are such a great juxtaposition of richness from the coconut milk, savoriness from the fish sauce, spiciness from the curry paste, sweetness of the brown sugar, acid from the lime juice and herbal punch from the basil. What more could you want in a meal?! Thank you very much.
December 7, 2023
I made it delicious but...
I think there is an error in this recipe. 6 tablespoons of curry paste is a lot! I tasted it and it was way too concentrated and strong tasting. I don't mind spiciness but this just tasted wrong. Also the paste I used recommended 3 tablespoons for the same amount of coconut milk. I ended up adding another can of coconut milk to dilute and the curry did come out delicious in the end! I actually enjoyed having a saucier dish. But I do recommend either halving the curry paste or doubling the coconut milk, unless you are using a weaker paste or something. (Mine was Mae Ploy brand)
October 29, 2023
Disappointing
Followed to a T and I couldn’t believe how disappointed I was!!! I have several milk street cook books and LOVE the recipes. This was just not good! I ended up adding some sugar which if desperately needed, a little lime and splash of fish sauce.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
