Green Curry tends to be one of the milder curries of Thai cuisine. The name Gaeng Kiaw Wan literally means ‘sweet green curry’ but if you prefer a spicy curry, simply increase the amount of fresh green Thai chili peppers in the recipe. This recipe features beef but it could also be prepared with chicken, pork or fish. Serve over rice, accompanied by crispy fried fish and fresh steamed or raw seasonal vegetables.
- 400 grams beef
- 1 tbsp. cooking oil (corn, safflower or peanut oil, not olive oil)
- 3 tbsp. green curry paste
- 2 1/2 cups coconut milk (1 1/2 cans or squeezed out from 400 grams grated fresh coconut)
- 2 kaffir lime leaves, torn
- 5-10 small fresh eggplants, quartered
- 2-3 fresh red chilies, sliced diagonally
- 1/4 cup sweet basil leaf (optional)
- 1 1/2 tbsp. fish sauce
- 1 1/2 tsp sugar
- Sweet basil leaves and red chili slices for garnish
- Slice the beef into thin pieces, about about 1/3″ (3 cm) thick.
- Sauté the green curry paste in oil over medium heat in a wok or sauté pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, and stir until a film of green oil surfaces.
- Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, and then turn off the heat.
- Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
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