Thai Green Beef Curry Recipe
 Chilies are the main ingredient in green
curry paste, which is used for this fragrant dish. Also included are Thai
eggplants (aubergines), which look very much like unripe tomatoes. Their
virtue is that they will cook quickly in a recipe of this kind. They have
a delicate flavor and are not so fleshy as the more common large
purple-skinned variety. These small eggplants do not need peeling or
salting. You may also find small yellow and purple ones.
As a variation for this recipe,
you can also substitute thinly sliced chicken breast portions for the
beef, if preferred.
Ingredients: (Serves 4-6)
15 ml/1 tablespoon vegetable oil
45 ml/3 tablespoons green curry paste
600 ml/1 pint/2.5 cups coconut milk
450 g/1 lb beef sirloin, cut into long, thin
slices
4 kaffir lime leaves, torn
15-30 ml/1-2 tablespoons Thai fish sauce (nam
pla)
5 ml/1 teaspoon palm sugar or soft light
brown sugar
150 g/5 oz small Thai eggplants (aubergines),
halved
A small handful of holy basil
2 fresh green chilies, to garnish
Method:
Heat the oil in a large pan or wok. Add the
green curry paste and fry until fragrant. Stir in half the coconut milk, a
little at a time. Cook for about 5-6 minutes, until the milk separates and
an oily sheen appears.
Add the beef to the pan with the kaffir lime
leaves, Thai fish sauce, palm sugar and eggplants. Cook for 2-3 minutes,
then stir in the remaining coconut milk. Bring back to a simmer and cook
until the meat and eggplants are tender. Stir in the basil just before
serving. Finely shred the green chilies and use to garnish the curry.
Happy Cooking,
Carol |
