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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 teaspoons cumin
1/2cup 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 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin (phio ma-krut)
2 cups (16 fl oz / 500 ml.) coconut milk
1 lb. (450 g.) beef, cut into 1/2-in x 2-in (1-cm. x 2.5-cm.)pieces
1/4cup (2 fl oz / 60 ml.) fish sauce (nam pla)
3 tablespoons sugar
1 cup Thai eggplant (ma-khuea phuang) or 1 cup tinned bamboo shoots
1 cup 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
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