Green Beef Curry with Thai Aubergine recipe
ingredients
15 ml (1 tbsp) vegetable oil
45 ml (3 tbsp) green curry paste
600 ml (1 pint) 2 1/2 cups coconut milk
450 g (1 lb) beef sirloin
4 kaffir lime leaves, torn
15 - 30 ml (1 - 2 tbsp) fish sauce
5 ml (1 tsp) palm sugar
150 g (5 oz) small Thai aubergines, halved
a small handful of Thai basil
2 green chillies, to garnish
45 ml (3 tbsp) green curry paste
600 ml (1 pint) 2 1/2 cups coconut milk
450 g (1 lb) beef sirloin
4 kaffir lime leaves, torn
15 - 30 ml (1 - 2 tbsp) fish sauce
5 ml (1 tsp) palm sugar
150 g (5 oz) small Thai aubergines, halved
a small handful of Thai basil
2 green chillies, to garnish
For the green curry paste
15 hot green chillies
2 stalks lemon grass, chopped
3 shallots, sliced 2 garlic cloves
15 ml (1 tbsp) chopped galangal
4 kaffir lime leaves, chopped
2.5 ml (1/2 tsp) grated kaffir lime rind
5 ml (1 tsp) chopped coriander root
6 black peppercorns
5 ml (1 tsp) coriander seeds, roasted
5 ml (1 tsp) cumin seeds, roasted
15 ml (1 tbsp) sugar
5 ml (1 tsp) salt
5 ml (1 tsp) shrimp paste (optional)
30 ml (2 tbsp) vegetable oil
2 stalks lemon grass, chopped
3 shallots, sliced 2 garlic cloves
15 ml (1 tbsp) chopped galangal
4 kaffir lime leaves, chopped
2.5 ml (1/2 tsp) grated kaffir lime rind
5 ml (1 tsp) chopped coriander root
6 black peppercorns
5 ml (1 tsp) coriander seeds, roasted
5 ml (1 tsp) cumin seeds, roasted
15 ml (1 tbsp) sugar
5 ml (1 tsp) salt
5 ml (1 tsp) shrimp paste (optional)
30 ml (2 tbsp) vegetable oil
method
1. Make the green curry paste. Combine all the ingredients, except for the oil. Pound in a pestle and mortar or process in a food processor until smooth. Add the oil a little at a time and blend well between each addition. Keep in a glass jar in the fridge until required.
2. Heat the oil in a large saucepan or wok. Add 45 ml (3 tbsp) curry paste and fry until fragrant.
3. Stir in half the coconut milk, a little at a time. Cook for about 5 - 6 minutes, until an oily sheen appears.
4. Cut the beef into long thin slices and add to the saucepan with the kaffir lime leaves, fish sauce, sugar and aubergines. Cook for 2 - 3 minutes, then stir in the remaining coconut milk.
5. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving.
6. Finely shred the green chillies and use to garnish the curry.
2. Heat the oil in a large saucepan or wok. Add 45 ml (3 tbsp) curry paste and fry until fragrant.
3. Stir in half the coconut milk, a little at a time. Cook for about 5 - 6 minutes, until an oily sheen appears.
4. Cut the beef into long thin slices and add to the saucepan with the kaffir lime leaves, fish sauce, sugar and aubergines. Cook for 2 - 3 minutes, then stir in the remaining coconut milk.
5. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving.
6. Finely shred the green chillies and use to garnish the curry.
serving amount
serves 4 - 6
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