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Green beef curry with coconut milk
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.
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