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 Method
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 to boiling. 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
to a serving
bowl and garnish with the red pepper.
Ingredients
 2 stalks lemon glass / citronella, bottom part only, cut
into 1/2-in (1-cm.) pieces
1 tablespoon sliced galangal (kha) or fresh ginger
1 cup Thai eggplant (ma-khuea phuang) or 1 cup tinned bamboo shoots
1/4 teaspoon minced kaffir lime skin (phio ma-krut)
1/2cup fresh cilantro / coriander root (rak phak chi)
1 lb. (450 g.) beef, cut into 1/2-in x 2-in (1-cm. x 2.5-cm.) pieces
Red jalapeno pepper (phrik chi fa daeng) for garnish
1/4cup (2 fl oz / 60 ml.) fish sauce (nam pla)
1/4 sweet basil leaves (bai horapha)
10 jalapeno peppers (phrik chi fa)
1 teaspoon shrimp paste (kapi)
6 fresh kaffir lime leaves (bai ma-krut)
1/2 cup (4 fl oz / 125 ml.) coconut cream
2 cups (16 fl oz / 500 ml.) coconut milk
10 green Thai chilli peppers (phrik khi nu)
1 tablespoon chopped shallot
1 cup tinned bamboo shoots
3 tablespoons sugar
1 teaspoons cumin
8 garlic cloves
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Thailand as a health
tourism center
There are more than
SPAS,
when it comes to health tourism in Thailand, although they
get by far the biggest media coverage. There is everything
available for check ups to heart bypass, to sex change. Travel
Thailand will cover it all over the next year. So if you want
to save a LOT of money on health care, while at the same time
enjoying a most fascinating destination come back Travel Thailand
often.
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