RECIPE
Thai Green Curry Preparation
INGREDIENTS // For Four Servings //25 Minutes
- 200 grams beef
- 1 tbsp cooking oil
- 2 tbsp green curry paste
- 1 1/2 cups coconut milk
- 2-3 fresh red spur chilies, sliced diagonally
- 1/4 cup basil leaf (optional)
- 3/4 tbsp fish sauce
- 3/4 tsp palm sugar
- Some vegetables: Zucchini, bell pepper, sweet peas and carrot
- Basil leaves and red chili slices for garnish
Let's start
- Slice the beef into thin pieces, about about 1/3" thick.
- Saute the green curry paste in oil over medium heat in a wok or saute pan 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.
- 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.
