| 2 stalks |
lemon grass/citronella, bottom part
only, cut into 1/2-in(1-cm) pieces |
| 1 tablespoon |
sliced galangal (kha) or fresh ginger |
| 1 teaspoon |
cumin |
| 1/2 cup |
fresh cilantro/coriander root (rak
phak chi) |
| 8 |
garlic cloves |
| 10 |
green Thai chilli peppers (phrik khi
nu) |
| 10 |
jalapeno peppers (phrik chi fa) |
| 1 teaspoon |
shrimp paste (kapi) |
| 1/4 teaspoon |
minced kaffir lime skin (phio ma krut) |
| 2 cups (16 fl oz/500 ml) |
coconut milk |
| 1 lb(450g) |
beef, cut into 1-cm x 2.5-cm |
| 1/4 cup (2 fl oz/60ml) |
fish sauce (nam pla) |
| 1 tablespoon |
chopped shallot |
| 3 tablespoons |
sugar |
| 1 cup |
Thai eggplant (ma-khuea phuang) or
tinned bamboo shoots |
| 1/2 cup (4 fl oz/125 ml) |
coconut cream |
| 6 |
fresh kaffir lime leaves (bai ma-krut) |
| 1/4 |
sweet basil leaves (bai horapha) |
| |
red jalapeno pepper (phrik chi
fa daeng) for garnish |
Place
all the green curry paste ingredients in
an electric blender and process until smooth,
or pound in a mortar. Pour the coconut milk
and green curry paste into a large saucepan
and heat till boiled. Add the beef, fish
sauce, and sugar. Cool at a slow boil for
5 minutes. Add the eggplant and simmer for 2
minutes. Add the coconut cream and stir to
combine. Add the kaffir lime leaves and basil
leaves. Remove the contents into a serving
bowl and garnish with red pepper.