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Neil Perry

Green beef curry with coconut milk, chilli and Thai herbs

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Green beef curry with coconut milk

Serves 2

Ingredients

  • 100 g sliced beef strip loin
  • 80 ml coconut milk
  • 5 g birds eye chilli's whole
  • 2 kaffir lime leaves
  • 10 g thai basil leaves
  • 15 ml fish sauce
  • 10 g palm sugar
  • 10 g long red chilli's & green chillies deseeded & sliced
  • 10 g thai apple eggplants
  • 10 g thai pea eggplants
  • 10 ml vegetable oil

Paste

  • 20 g long green chilli's deseeded & chopped
  • 5 g birds eye chilli's chopped
  • 10 g long green shallots chopped
  • 5 g garlic chopped
  • 10 g lemongrass chopped
  • 10 g galangal chopped
  • 5 g kaffir limes skin, chopped finely
  • 5 g coriander roots chopped
  • 3 g roasted & ground coriander seeds
  • 3 g roasted & ground cumin seeds
  • 3 g roasted & ground nutmeg
  • 5 g fine salt
  • 15 g shrimp paste
  • 5 g white pepper
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Method

  1. Pound all the paste ingredients together in a mortar and pestle, until smooth.
  2. Fry the paste with the oil until aromatic. Add the striploin and fry until the beef is just cooked.
  3. Add the coconut milk and simmer a while with the eggplants, palm sugar and fish sauce.
  4. Sprinkle with the kaffir lime leaves, sliced chilli, basil and whole birds eye chilli.
  5. Serve with steamed jasmine rice.
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