|
Place all the green curry paste ingredients in an electric
blender and process until smooth, or pound in a mortar. Pour
the coconut milk and green curry paste into a large saucepan
and heat till boiled. Add the beef, fish sauce, and sugar. Cool
at a slow boil for 5 minutes. Add the eggplant and simmer
for 2 minutes. Add the coconut cream and stir to combine. Add
the kaffir lime leaves and basil leaves. Remove the contents
into a serving bowl and garnish with red pepper.
|
2 stalks |
lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm)
pieces |
|
1 tablespoon |
sliced galangal (kha) or fresh ginger |
|
1 teaspoon |
cumin |
|
1/2 cup |
fresh cilantro/coriander root (rak phak chi) |
|
8 |
garlic cloves |
|
10 |
green Thai chilli peppers (phrik khi nu) |
|
10 |
jalapeno peppers (phrik chi fa) |
|
1 teaspoon |
shrimp paste (kapi) |
|
1/4 teaspoon |
minced kaffir lime skin (phio ma krut) |
|
2 cups (16 fl oz/500 ml) |
coconut milk |
|
1 lb(450g) |
beef, cut into 1-cm x 2.5-cm |
|
1/4 cup (2 fl oz/60ml) |
fish sauce (nam pla) |
|
1 tablespoon |
chopped shallot |
|
3 tablespoons |
sugar |
|
1 cup |
Thai eggplant (ma-khuea phuang) or tinned bamboo shoots |
|
1/2 cup (4 fl oz/125 ml) |
coconut cream |
|
6 |
fresh kaffir lime leaves (bai ma-krut) |
|
1/4 |
sweet basil leaves (bai horapha) |
|
red jalapeno pepper (phrik chi fa daeng) for garnish |
|
