Thai Green Curry with Sous Vide Beef and Eggplant

Making your own Thai green curry paste from scratch is so worth it. If you have a blender it is very easy and the hardest part could be sourcing the ingredients. Fresh curry paste has more depth of flavor and is more fragrant than store-bought curry paste. And you can make it less spicy if you want by reducing the amount of chillies. Cooking the beef sous-vide ensures that the beef will be very tender and juicy. I love to include eggplant with curry, as it does such a good job of absorbing the curry flavor. Sweet Thai basil is what completes this dish. The flavor and texture of this dish are amazing.


For 2 servings

300 grams (.66 lb) stewing beef, I like flank steak because of the texture

600 grams (1.33 lb) eggplant, quartered lengthwise and then sliced thickly

1/2 can of coconut milk

Thai fish sauce, to taste

freshly squeezed lime juice, to taste

sugar, to taste

Thai basil, for garnish

2 Tbsp coconut oil

For the Thai green curry paste

2 fresh green chillies (or more or less depending on your preference)

4 cloves garlic, sliced

2 lemon grass, sliced

1 large shallot, sliced

1 tsp minced cilantro root, or cilantro stems

1 Tbsp sliced galangal (laos)

1 tsp Thai shrimp paste

1/2 tsp ground coriander seed

1/2 tsp ground cumin seed

1/4 tsp freshly ground white pepper

1/2 tsp salt

grated zest of 1 kaffir lime


Prepare the ingredients for the curry paste.

Put the ingredients for the curry paste in a blender.

Spoon off the thick coconut cream that floats on top of the coconut milk, and reserve.

Add some of the thin coconut milk to the blender with the curry paste ingredients (as much as needed to make it blend).

Blend until smooth.

Heat coconut oil in a frying pan over high heat. Brown the beef on both sides over high heat. The beef should stay raw inside, this is just to get some nice browning flavor.

Set the beef aside to cool.

Add 2 tablespoons of the reserved coconut cream to the same pan without cleaning it. Cook over high heat, stirring, until the oil ‘breaks’.

Add the curry paste.

Cook over medium-high heat, until the curry paste is fragrant.

Take half of the cooked curry paste and allow to cool. Vacuum seal the beef with that curry paste. (You could also dice the beef first.)

Cook the beef sous-vide for 24 hours at 74C/165F.

Add the eggplant to the remaining curry paste.

Stir over medium-high heat until the eggplant is coated with the curry paste.

Add some more coconut milk.

Cover and cook, stirring regularly, until the eggplant is cooked through.

Reserve the cooked eggplant until the next day when the beef is ready.

(Alternatively, you could also reserve the cooked curry paste until the next day and cook the eggplant right before serving.)

When the beef is done, add the juices from the sous vide bag to the eggplant. Stir and bring to a boil, then turn off the heat.

Dice the beef, if you did not already do that before cooking sous-vide.

Season the curry to taste with freshly squeezed lime juice…

…fish sauce, and sugar. Make sure to taste before adding anything, because the fish sauce already contains both salt and sugar.

Add the cubed beef, and stir to incorporate. Allow the beef to warm through, but do not allow the curry to boil again as you don’t want the meat to dry out.

Add Thai basil and stir to mix.

Serve with white rice and garnish with more Thai basil.


Today’s flashback is very appropriate, as it is saté udang: shrimp skewers from Indonesia.


6 thoughts on “Thai Green Curry with Sous Vide Beef and Eggplant

  1. What a delight to have this post fall into my box an hour before I shall enjoy a Thai green chicken curry for lunch ! Fully agree with you about making one’s own curry powders and pastes for whichever such dish from whatever country one is about to enjoy ! Besides That basil, which may not be always available at every supermarket here, all the rest of the ingredients for this surely would be pantry and fridge staples ? Yes, my list is naturally somewhat different and I do not ‘sous-vide’ as you know . . . yes to a long aromatic process on the stove ! But I did not agree with the very small amount of meat you used ! One never cooks a curry for one day, one meal !! It surely is totally immature on the first, good on the second, perfect on the third and has to be checked on the fourth 🙂 ! A heap bigger pot needed 🙂 !!

    Liked by 1 person

    1. I think Asian groceries are more readily available Down Under than in Europe. And in the Netherlands it is far better than in Italy for example (galangal hard to find there). I made a small batch because it was an experiment, but now that I know how good it is I will make more the next time!


      1. Of course, Stefan ! I live semi-rurally but every one of the five county supermarkets I can access has large sections of Asian fresh vegetables with half a dozen Asian mushrooms and the same of green leafy vegetables etc to begin with. metres and metres of spices three shelves high etc. Over half of our most beloved TV chefs and a large percentage of food bloggers all come from Asian countries . . . many Australians do not realize our daily menus really are Asian fusion 🙂 ! But curries, especially Indian, Pakistani and Bangladeshi ones really do have to age like fine wine !!

        Liked by 1 person

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