Saturday, 21 September 2013

Simple Thai Green Beef Curry

This is more a suggestion than a recipe but it's a good way to use up leftovers from a roast that might not occur to you. I had a joint of beef that I had cooked in the slow cooker a day or two earlier and there was a lot left over:

I decided to make a Thai green curry. You can make the curry paste from scratch and I will have a go one day, but in the meantime for a quick midweek dinner, I cheated and used a jar of Thai green curry paste. You can add whatever vegetables you like to this; green peppers are good, and I think butternut squash or green beans would work well, though I was making this for someone who didn't like any of those! So all I did was heat some Fry Light in a frying pan and add a tablespoon of the Thai green curry paste, then half a can of coconut milk and heat through.

Slice the beef, add to the pan and heat through.

Serve with rice

Jen from Blue Kitchen Bakes hosts an ongoing blog challenge asking "how do you use up leftovers from a roast?" so I am sending her this suggestion. You could actually use any leftover roast meat or even roast vegetables in this curry.

Chris at Cooking Around the World hosts a monthly blog challenge asking bakers and cooks to make something from a particular country each month. This month is Thailand so my Thai Green Beef Curry fits the bill.


  1. It's always good to be inventive when it comes to leftovers. Thanks for turning the beef into something Thai and joing us.

  2. Yummy that looks real good, i love trying out different curry's



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