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This is a very quick curry so be
sure to use good quality meat.
Ingredients
- beef sirloin - 450g/1 lb
- small Thai eggplants - 150g/5
oz, halved
- kaffir lime leaves - 4, torn
- Thai basil
- palm sugar - 1 tsp
- coconut milk - 600ml/1 pint/2½
cups
- green curry paste - 3 tbsp
- vegetable oil - 1 tbsp
- fish sauce - 1-2 tbsp
- green chilies - 2
For the green curry paste
- grated kaffir lime rind - ½ tsp
- kaffir lime leaves - 4, chopped
- coriander seeds - 1 tsp, roasted
- lemon grass - 2 stalks, chopped
- chopped galangal - 1 tbsp
- cumin seeds - 1 tsp, roasted
- chopped coriander root - 1 tsp
- shallots - 3, sliced
- salt - 1 tsp
- black peppercorns - 6
- hot green chilies - 15
- garlic - 2 cloves
- sugar - 1 tbsp
- shrimp paste - 1 tsp (optional)
Method
- First make the green curry
paste. Combine all the ingredients in a food processor. Add little
bit oil at time and blend well. Set aside.
- Heat the oil in wok and add 3
tbsp curry paste and fry until fragrant.
- Stir in half the coconut milk (a
little at a time), and cook for 5-6 minutes until oily sheen
appears.
- Cut the beef and add into the
wok with the kaffir lime leaves, eggplants, fish sauce, and sugar,
and cook for 2-3 minutes. Then stir in the remaining coconut milk.
- Boil it and simmer. Cook until
the meat and eggplants are tender. Stir in the Thai basil just
before serving.
- Shred the green chilies and use
to garnish the curry. Serves 4-6.
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