Thai Green Curry Beef with Eggplant & Red Pepper

This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef or bison simmered together with eggplant and red pepper (green pepper can be added too). This 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 store-bought variety, especially when it's so easy to make from scratch, and so very flavorful and fresh-tasting. Top the curry with fresh basil and coriander, and then sit back and savor the wonderful Thai flavors and aroma this dish brings. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 2 sirloin beef or bison steaks (I used organic bison), sliced thinly into strips (SERVES 4)
• 1/2 to 1 eggplant, cut into bite-size chunks
• 1 red bell pepper, cut into bite-size pieces
• remaining 3/4 can coconut milk after paste is made (preferably whole milk, not 'lite')
• 1/2 cup fresh basil (Thai basil if you can find it)
• 1 cup good-tasting chicken or beef stock (I used chicken)
• GREEN CURRY PASTE:
• 1 stalk lemongrass, minced (see link below), OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (if you can't find Thai chilies, jalapeno work fine)
• 1 shallot, sliced (OR 1/4 cup diced purple onion)
• 4-5 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 1 cup chopped fresh coriander/cilantro, leaves & stems
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper (available in most large supermarkets, OR Asian food stores)
• 3 Tbsp. fish sauce
• 1 tsp. shrimp paste (available at Asian food stores)
• 1 tsp. brown sugar
• 1 Tbsp. lime juice
• 3-4 Tbsp. coconut milk (reserve the rest for later)

Preparation:

For more information on lemongrass, see: How to Prepare Fresh Lemongrass.

1. Place all 'Green Curry Paste' ingredients together in a food processor, mini-chopper, or pestle & mortar. Tips: If your coconut milk is divided into cream and water, add the watery liquid, reserving the cream for later. Also, try not to skimp on the shrimp paste - this is what gives this curry its depth of flavor!
2. Process (or pound) these ingredients well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper: try using a blender, or finely mince all ingredients by hand and stir together well.
3. Heat a wok (or deep frying pan) over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute).
4. Add the stock and bring to a boil. If using fresh lemongrass, toss in the extra (upper) stalk pieces for more flavor.
5. Add the beef. Stir and reduce heat to medium-low, or just hot enough to gently simmer the meat (you want to cook it slowly to keep it tender). Simmer 5-6 minutes.
6. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Now add the remaining coconut milk to the curry. Also add the eggplant. Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork.
7. Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked.
8. Reduce heat to low and stir in the 1/4 cup reserved coconut milk/cream. Taste-test the curry, adding more fish sauce if not salty or flavorful enough. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. Add some fresh-cut red chilies for more spice (or sprinkle in some dried crushed chili). If too spicy, add more coconut milk.
9. Sprinkle over the fresh basil (plus a litte more fresh coriander, if desired) and serve with plenty of Thai jasmine-scented rice. ENJOY!

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