Green Curry Beef (Gaeng Khieo Wan Neua )

Serves 4
Ingredients:
  • 250 grams flank steak, (8 ounces) sliced thin across the grain
  • 100 grams Green Curry Paste (Nam Phrik Gaeng Khieo Wan), (4 ounces)
  • 500 milliliters coconut milk, (2 cups)
  • 150 grams Japanese purple eggplant, (1/2 cup) diced into 1-inch cubes
  • 20 grams palm sugar, (1/4 cup)
  • 20 milliliters fish sauce, (1/4 cup)
  • 25 grams Thai sweet basil leaves, (1/4 cup)
  • 2 each kaffir lime leaves, broken
  • 20 grams red and green Thai chiles, (1/4 cup) sliced for garnish
  • 60 milliliters vegetable oil, (1/3 cup)
  • 500 milliliters chicen stock, (2 cups)
Method:
  1. In a wok over medium heat 1 tablespoon oil and saute the green curry paste until fragrant, about 30 seconds.
  2. Add 4 ounces of coconut milk, bring to a boil, reduce heat and simmer 3 minutes.
  3. Add the beef and simmer until beef is cooked, about 10 minutes.
  4. Add enough stock to just cover the beef.
  5. Bring to a boil and add the eggplant and cook until the eggplant is tender, about 5 minutes.
  6. Add the kaffir lime leaves and simmer another 5 minutes.
  7. Season with palm sugar and fish sauce.
  8. Add the rest of the coconut milk and bring back to to a boil.
  9. Remove the lime leaves and serve.
  10. At service, add basil leaves and garnish with red and green chillies.
  11. Serve with steamed jasmine rice.