Thai Beef Green Curry
- Difficulty: Easy
- Preparation: 5 min
- Cook: 15 min
- Clean up: min
- Steps: 3 steps
- 21 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 21 Ingredients
- Preparation: 5 min
- Cook: 15 min
- Clean up: min
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Instructions
1. Blend green curry paste
In a blender, blend shallots, 6 kaffir lime leaves, 2 large red chilies, green chilli padi, lemongrass, ginger, ½ tsp turmeric powder, belacan, ½ tsp white pepper, coriander, 1 tsp coriander seed powder and 1 tsp cumin powder until smooth. If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.
2. Cook green curry and eggplants
In a pot on medium heat, heat coconut milk and green curry paste until boiling.
Add in Thai eggplants and let it simmer on medium heat for 10 minutes, or until cooked.
3. Add in beef slices, kaffir lime leaves and season to taste
Add in beef slices and 6 kaffir lime leaves and let it simmer again on medium heat for 4 to 5 minutes, until beef is cooked.
| You can use ribeye and tenderloin instead of sirloin or you can also substitute beef with chicken thigh
Season to taste with brown sugar, lime juice and fish sauce.
Garnish and Serve!
Ladle green curry into serving bowl and garnish with sliced large red chili. Serve hot.
