Thai Green Curry – delicious and easy green curry. Making green curry is so easy and takes only 20 min, and much cheaper than eating out. This Central Thai variety of curry is loaded with spicy and punchy flavours, and is sure to impress with its bold green colour!
Ingredients
1 kg beef (sirloin), sliced against the grain
5 eggplant, quartered
1½ cup coconut milk
3 shallots
12 lime leaves
3 large red chilies
3 green chili padi (bird’s eye chili)
2 stalks of lemongrass, sliced
10 g sweet basil leaves
50 g coriander
2-inch ginger
½ tsp turmeric powder
5 g belacan (shrimp paste)
½ tsp white pepper
Grounded
1 tsp coriander seed powder
1 tsp cumin powder
Brown sugar, to taste
Lime juice, to taste
Fish sauce, to taste
Salt, to taste
Vegetable oil
Instructions
1. Blend the green curry paste. In a blender, blend shallots, 6 lime leaves, 2 large red chilies, green chili padi, lemongrass, ginger, ½ tsp turmeric powder, belacan, ½ tsp white pepper, coriander, 1 tsp coriander seed powder and 1 tsp cumin powder until smooth. If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.
2. In a pot on medium heat, heat coconut milk and green curry paste until boiling. Add in eggplants and let it simmer on medium heat for 10 minutes, or until cooked.
3. Add in beef slices and 6 lime leaves and let it simmer again on medium heat for 4 to 5 minutes, until beef is cooked. You can use ribeye and tenderloin instead of sirloin or you can also substitute beef with chicken thigh. Season to taste with brown sugar, lime juice and fish sauce.
4. Ladle green curry into serving bowl and garnish with sliced large red chili. Serve hot.
