Green Curried Beef Kaeng Khia Wannua

From the Thai Sa-On Restaurant in Calgary

2009 Mar/Apr


  • 2 T. green curry paste
  • 1 T. oil
  • 2 c. coconut cream
  • 1 3/4 lb. beef filet, cut into thin slices
  • 3 T. soy sauce
  • 1 squash, diced, blanched and drained
  • 4 small red chiles, seeded and finely chopped
  • 10 Thai basil leaves


In a saucepan over medium-low heat, whisk the curry paste in the oil until combined and fragrant. Add half the coconut cream and whisk together to combine well, then add beef.

Gradually add the rest of the coconut cream, stirring constantly. Simmer until the beef is cooked, about 25 minutes. Add the soy sauce and the squash and bring back to a simmer.

Stir in the chiles and basil and serve with steamed jasmine rice. Serves 4 to 6.