Posted by: Jonjon | March 17, 2009

Asian – Thai Green Curry 9/10

Asian – Thai Green Curry 9/10

March 17 2009

Usually 3 Tablespoon sof curry paste to 2.5 cups of coconut milk

400 grams beef (a little less then 1lb.)
3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste) –use 2.5
2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from – 400 grams grated fresh coconut) use 1.8 cups
5 small fresh Thai eggplants, quartered 2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn -used 2 dried ones
1/4 cup sweet basil leaf (optional) —used 5 basil leafs
1 1/2 tbsp fish sauce ————didn’t use this, used 1 Tbsp soy sauce
1 1/2 tsp palm sugar —-used 1Tbsp
1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
Sweet basil leaves and red chili slices for garnish
(add thumb sized galangal)
(add 1 stalk lemon grass)—no need
(add green onions 2 )
I also used one carrot, 1 capsicum, 1 potato
I also added spinach which was good


Slice the beef into thin pieces, about about 1/3″ (3 cm) thick. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving

This was really good
I just kept on adding coconut oil until the curry sauce dimmed it’s sourness to my liking. Then I added palm sugar. I liked sweet curry rather than sour curry so I added a bit more than I was supposed to. There was really no need to add lemon grass as the green curry paste was already flavorsome enough. I used Mae Pim Brand curry paste, and it was very good.


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