Go Green 4

Beef Green Curry

Ingredients :
1 lb beef tenderloin, cut into bite size pieces
2 tbsp green curry paste*
1 medium egg plant (cut into bite size pieces)
1 cup coconut milk
1 tbsp cooking oil
1 tsp sugar
1 tbsp fish sauce or salt to taste

Procedure :
1. Heat the oil in a large pan, add curry paste and stir-fry for 2-3 minutes. Then add beef, cook for a minute

Green Curry

Ingredients
meat
coconut milk
green curry paste
eggplant
sugar
fish sauce
kaffir lime leaves
thai basil leaves

*Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt.

Method
The paste is briefly fried in a wok and coconut milk is added, then meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.

Thai Green Curry with Beef

Ingredients
400 grams beef (a little less then 1lb.)
3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
5 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
Sweet basil leaves and red chili slices for garnish

Preparation
1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.