Kaeng Khiao Wan Nuea (Green Curry)
INGREDIENTS
- 1 lb beef - sliced
- 4 tbs fish sauce
- 3 tbs sugar
- 2 cups coconut milk
- 6 fresh kaffir lime leaves
- 1/4 sweet basil leaves
- 1 cup Thai eggplant or tinned bamboo shoots
- 2 stalks lemon grass/citronella, bottom part only - sliced
- 1 tbs sliced galangal or fresh ginger
- 1 tsp cumin
- 1/2 cup fresh cilantro or coriander root
- 8 garlic cloves
- 10 green Thai chilli pepppers
- 10 jalapeno peppers
- 1 tsp chopped shallot
- 1/4 tsp minced kaffir lime skin
- 1/4 cup chopped garlic
- 1/2 cup coconut cream
Blend in electric blender till smooth: for green curry paste.
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To prepare:
- Pour coconut milk and green curry paste into a large saucepan and heat to boiling
- Add beef, fish sauce, and sugar
- Cool at a slow boil for 5 minutes
- Add kaffir lime leaves and basil leaves
- Remove the contents to a serving bowl and garnish with the red pepper
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