Green beef curry

Ingredients for 4 servings:

• 1 can coconut milk, thin
• 300 g beef fillet(s), cut into 2 cm cubes
• 2 tbsp fish sauce
• ½ tbsp palm sugar
• 10 small eggplants, white, quartered
• 3 red chili peppers, quartered lengthwise
• 3 kaffir lime leaves, torn
• 15 g fresh basil
• Chili paste:
• 20 small chili peppers, fresh, green, roughly chopped
• 1 tbsp shallot(s), sliced
• 1 tbsp garlic, chopped
• 1 tbsp galangal, chopped
• 1 stalk lemongrass, sliced
• 2 tsp salt
• 1 tsp coriander, whole
• 1 tsp shrimp paste
• ½ tsp lime(s) – zest, chopped
• ½ tsp coriander root, chopped
• 6 grains of white pepper, crushed

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Kaeng Khiao Waan Neua

Blend all of the chili paste ingredients, except the green chilies, in a mortar or blender until finely ground. Stir in the green chilies. Heat 200ml of coconut milk in a saucepan. Add the chili paste and cook for 2 minutes. Add the sirloin steak and the remaining coconut milk, and bring the contents of the pan to a boil. Add the fish sauce and palm sugar, and cook for another 2 minutes, then add the eggplant and red chilies and cook for 1 minute. Stir in the torn lime leaf and cook for 1 minute, then add the basil and remove the pan from the heat. Serve the curry in bowls with rice. Pork or chicken can be used instead of beef.