This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef or bison simmered together with eggplant and red pepper (these can be replaced with your choice of vegetables, depending on what is fresh and available where you live). 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. Top the curry with fresh basil, then sit back and savor the wonderful Thai flavors and aroma this dish brings. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: SERVES 4
- 1-2 medium-size steaks OR other cuts of beef, sliced thinly on the bias (on an angle) into thin chunks
- 1 can good-quality coconut milk
- optional: 1/2 eggplant, cut into bite-size chunks
- 1 red bell pepper, cut into bite-size pieces
- 1/3 cup fresh Thai or sweet basil
- 1/2 cup good-tasting chicken or beef stock (I use chicken)
- GREEN CURRY PASTE:
- 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
- 1-3 green chilies, sliced (if you can't find Thai chilies, jalapeno will work)
- 1 shallot, sliced OR 1/4 cup diced purple onion
- 4-5 cloves garlic
- 1 thumb-size piece galangal OR ginger, sliced
- approx. 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 supermarket spice aisles, or at Asian stores)
- 3 Tbsp. fish sauce
- 1 tsp. shrimp paste (available by the jar at Asian food stores)
- 1 tsp. brown sugar
- 1 Tbsp. lime juice
- Place all 'Green Curry Paste' ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later). Process (or pound) 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.
- 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), then add the beef. Stir-fry briefly to cover meat in spices (1-2 minutes).
- Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes.
- Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using). Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork.
- Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked. (Note: for tender results, cook the beef longer before adding the vegetables - the longer you simmer it, the more tender it will become).
- Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, 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. More chili can also be added.
- Portion out the green curry onto serving plates or bowls. Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice. ENJOY!