Thai Green Curry with Beef

Thai Green Curry with Beef

Thai Green Curry with Beef
This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef together with aubergine. The curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the shop-bought variety. (You will have more curry paste than required but it will store in the fridge for one week).
Serves 4
Prep time:  20 minutes
Cooking time:  10-12 minutes

Ingredients
For the green curry paste:
10 long green chillies, roughly chopped
3 shallots, peeled & roughly chopped
6 cloves of garlic, peeled & roughly chopped
4cm of fresh root ginger, peeled & roughly chopped
Bunch of coriander
2 lemongrass, trimmed & roughly chopped
3 kaffir lime leaves
1 tbsp vegetable oil
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp peppercorns
1 tsp sea salt 
1 tsp shrimp paste

For the beef curry:
1 tbsp vegetable oil
450g beef fillet or tenderloin, cut into bite-sized pieces
5 baby aubergines or 1 regular sized, chopped into bite-sized pieces
400ml tin of coconut milk
2 kaffir leaves
1 ½ tbsp fish sauce
1 tsp palm sugar

To serve:
Roughly chopped coriander
Jasmine rice, cooked as packet instructions



Preparation method

1.  For the curry paste, place the chillies, shallots, garlic, ginger, coriander, lemongrass and kaffir lime leaves into a food processor.  Blend to a fine paste adding the oil as necessary. 

2.  Toast the coriander and cumin seeds in a dry frying pan until fragrant.  Using a pestle and mortar or coffee grinder grind the spices, peppercorns and salt to a fine powder.  Add to the food processor with the shrimp paste and blitz to a fine paste.

3.  For the curry, heat the oil in a large pan or wok.  Add 4 tbsp of the curry paste and stir over a medium heat for 1 minute.  Add the coconut milk and bring to a simmer.  Now add the aubergines, lime leaves, fish sauce and sugar.  Cook for 3-4 minutes until the aubergine is tender and then add the beef.  Cook for another 2 minutes and then remove from the heat.

4.  To serve, ladle the curry into warm bowls and scatter with coriander.  Serve immediately with jasmine rice, enjoy!


To read more, please go to the next page.


Next Prev
Page 1/3

Popular Posts