Thai Green Curry with Beef
300 grams Beef Sirloin, thinly sliced against the grain
2-3 Small Eggplants, cut into cubes
¼ cup Green Peas
2.5 tablespoons Green Curry Paste
1 can Coconut Milk
1 tablespoon Brown Sugar
2 tablespoons Fish Sauce
4 Dried Kaffir Lime Leaves
1.5 tablespoons Sunflower Oil
½ cup Fresh Basil Leaves
2 Green Chillies, thinly sliced
1 Heat 1/2 tablespoon of oil in a wok. Add in cubed eggplants and stir fry for 3-4 minutes on high heat then set a side.
2 Heat up some water in a heavy pan, once the water boils add in thinly sliced beef. When the water comes to a boil again take out the beef, let it drain and set a side.
3 Pick fresh basil leaves from their stalks and rinse them under water. Then let them sit in cold water to remain fresh.
4 Heat the remaining oil in the same pan or wok. Add the green curry paste and cook for 1-2 minutes on medium heat, until it releases its aromas. Stir in half the coconut milk, a little at a time. Cook, stirring frequently, for about 5-6 minutes on low heat. Then add beef, kaffir lime leaves, fish sauce and sugar to the pan. Let them cook for 2-3 minutes.
5 Stir in the remaining coconut milk and bring it back to a simmer. Once simmering add in stir fried eggplants along with green peas. Let them cook for 10-12 more minutes. Finally drain the fresh basil and add it to the pan. Stir once, then take the pan from heat. Garnish with finely chopped green chillies and serve with rice.
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