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Green beef curry with coconut milk, chilli and Thai herbs
Food Source - Asia
Green beef curry with coconut milk
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
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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Pound all the paste ingredients together in a mortar and pestle, until smooth.
Fry the paste with the oil until aromatic. Add the striploin and fry until the beef is just cooked.
Add the coconut milk and simmer a while with the eggplants, palm sugar and fish sauce.
Sprinkle with the kaffir lime leaves, sliced chilli, basil and whole birds eye chilli.
Serve with steamed jasmine rice.