- • 500 grams beef
- • 1 tbsp cooking oil (any oil will do that don’t have a specific taste )
- • 3 tbsp green curry paste
- • 600 ml cup coconut
- • 5-10 small fresh , quartered ( if not available use normal eggplant )
- • 2-3 fresh red spur chilies or other (red bell pepper), sliced diagonally (skip this if you can’t handle too much chili )
- • 60 gram sweet basil leaves
- • 2 tbsp fish sauce
- • 1 1/2 tsp palm sugar
- • 3 Shredded kaffir lime leaves
- • Sweet basil leaves for garnish
Now you know how to make a Green Curry paste (if not click here! ). It is easy to make as the curry paste was the difficult part of the curry dish. Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually eaten with rice or with round rice noodles known as khanom chin.
- Slice the beef into thin pieces, about about 2,5 cm thick.
- Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add ¾ of the coconut milk a little at a time, stir until a film of green oil surfaces.
- Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large 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 a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
- Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.