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Thai Green Curry of Beef and Eggplant

Thai Green Curry of Beef and Eggplant

Nutrition Facts

Per 320g serving

% Daily Value based on a 2000 kcal diet

Calories 515 kcal
26% DV
Total Fat 41.0g
63% DV
Monounsaturated Fat9.5g
Polyunsaturated Fat1.2g
Saturated Fat28.0g
Trans Fat0.8g
Total Carbohydrate 14.0g
5% DV
Fiber3.0g
Starch6.0g
Sugars5.0g
Protein 24.0g
48% DV
Animal Protein24.0g

About

A rich coconut-based green curry with beef and eggplant. Moderate protein, low-to-moderate carbs, and high fat primarily from coconut milk.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)4.0mcg13%
Choline82.0mg15%
Folate (B9)24.0mcg6%
Niacin (B3)5.8mg36%
Pantothenic Acid (B5)0.7mg14%
Riboflavin (B2)0.3mg22%
Thiamin (B1)0.1mg7%
Vitamin A28.0mcg3%
Vitamin B122.1mcg88%
Vitamin B60.4mg25%
Vitamin C4.5mg5%
Vitamin D0.1mcg1%
Vitamin E0.6mg4%
Vitamin K5.0mcg4%

Minerals

NutrientAmountDV%Half-life
Calcium45.0mg5%
Copper180.0mcg20%
Iron4.2mg23%
Magnesium52.0mg12%
Phosphorus235.0mg34%
Potassium520.0mg11%
Selenium24.0mcg44%
Sodium720.0mg31%
Zinc5.1mg46%

Thai Green Curry of Beef and Eggplant

Headnote


This curry is built on restraint: the heat of green curry paste, the roundness of coconut milk, and the deep savor of beef brought into balance by eggplant’s softness. It should taste vivid rather than heavy, with a clean finish and a sauce that clings lightly to the meat. The final dish must remain supple, aromatic, and precise.

Recipe essentials


  • Dish category: Curry

  • Cuisine or origin: Thai

  • Course type: Main course

  • Yield: 1 serving

  • Serving size: 320 g

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

  • Difficulty: Moderate


    • Equipment


  • Heavy saucepan or shallow sauté pan, 24 cm

  • Small ladle

  • Heatproof spoon

  • Sharp knife

  • Cutting board

  • Digital scale


    • Ingredients


    Curry


  • Beef, trimmed and cut into thin slices: 140 g

  • Coconut milk: 120 g

  • Eggplant, cut into bite-size wedges: 40 g

  • Green curry paste: 12 g

  • Fish sauce: 5 g

  • Palm sugar: 3 g


    • Method


  • 1. Place the pan over medium heat and add the green curry paste. Stir constantly for 1 minute until fragrant and slightly darker in color; the paste should release a sharp, herbal aroma without scorching.

  • 2. Add 40 g of the coconut milk and cook for 1 minute, stirring until the paste loosens and the mixture becomes glossy and unified.

  • 3. Add the remaining coconut milk and bring it to a gentle simmer over medium heat. Stir in the palm sugar and fish sauce, then simmer for 2 minutes until the sauce tastes rounded, savory, and lightly sweet.

  • 4. Add the eggplant and simmer for 4 to 5 minutes, turning the pieces once or twice, until they are tender at the edges but still hold their shape.

  • 5. Add the beef in a single layer and simmer gently for 2 to 3 minutes, stirring just enough to separate the slices. The beef should be just cooked through, supple, and still moist; the sauce should remain coherent and lightly coating.

  • 6. Remove from the heat immediately. Let the curry stand for 1 minute so the sauce settles and the flavors align.


    • Plating and serving


    Spoon the curry into a warm shallow bowl, arranging the beef and eggplant so they sit visibly in the sauce rather than submerged. Serve with the sauce evenly pooled around the ingredients, the surface glossy and composed.

    Professional notes


  • Keep the simmer gentle once the beef is added; a hard boil will toughen the meat and thin the sauce.

  • The curry should finish with a balanced salinity and sweetness, never sharp or cloying.

  • Eggplant must be tender but intact, providing softness without collapsing into the sauce.
    • KetoLow-carbGluten-freeDairy-freeWhole30
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