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Gaeng Kiaw Wan Neua
Green Curry Beef
1 LB beef roast or steak
1 TBS corn, peanut or safflower oil
3 TBS green curry paste
2-1/2 C coconut milk
2 kaffir lime leaves, torn (sub with 2 tsp. lime zest)
5 small eggplants, quartered
2 red bell peppers, de-seeded & sliced into strips
2 TBS fish sauce
2 tsp. palm sugar
Sweet basil leaves & sliced red chili (for garnish, optional)
Slice beef into thin pieces. Combine green curry paste and oil in a large skillet or wok; sauté over medium heat until fragrant. Reduce heat; gradually add 1-1/2 cups of coconut milk, stirring until a sheen of green oil surfaces. Add the sliced beef and kaffir lime leaves (or lime zest); cook for about three minutes or until beef is cooked through. Transfer mixture to a large cooking pot over medium; cook until mixture comes to a boil. Add remaining coconut milk; season with palm sugar and fish sauce. When mixture comes to a boil again, add quartered eggplants. Cook until eggplants are tender, stirring. Remove from heat. Arrange mixture on a platter; garnish with sweet basil leaves and red chilies if desired. Serve.
Related Link:
Food Fare Culinary Collection: Thai Cookery
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