Serving
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Green Curry with Beef & Eggplant
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
3/4 hr  
Most
A medium to fiery curry (depending on how you make it) with plenty of beef and eggplant flavor. Seen Note-3 about hotness. This dish can be made well ahead - leave the eggplant a bit undercooked and don't add chili strips and basil leaves until ready to serve.



1/2
10
8
6
3
2
3
14
1
c
oz
oz
oz

T
T
oz
T
Thai Basil Leaves
Beef lean
Eggplant, small (1)  
Bell Pepper, green
Chili, hot (2)
Oil
Green Curry Paste (3)
Coconut Milk
Fish Sauce (4)
Prep   -   (20 min)
  1. Separate the BASIL LEAVES from the stems and start them soaking in a bowl of cold water. This will help keep them green and attractive when added to the curry.
  2. Cut BEEF into 1/4 inch thick medallions about 1 x 2 inches. To keep the curry a nice color bring plenty of water to a boil, stir in and separate the beef medallions and bring back to a boil. Strain out and rinse off the crud.
  3. Cut EGGPLANT into 1/4 inch thick slices and keep in cold water acidulated with a little lemon juice or citric acid. Cut the BELL PEPPER into narrow strips about 1-1/2" long and mix with Eggplant.
  4. Cut HOT CHILIS into narrow strips.
Run   -   (15 min)
  1. In a spacious sauté pan heat Oil and fry Green Curry Paste gently until completely blended with the oil and fragrant but not browned.
  2. Stir in the Beef, then stir in Coconut Milk and bring up to a boil.
  3. Stir in Fish Sauce and Eggplant mix. Bring back to a boil and simmer until eggplant is tender but not mushy, 10 to 12 minutes.
  4. Stir in the Chili strips and turn off the heat. Drain Basil Leaves and stir them in, then serve immediately with plenty of steamed Jasmine rice.
NOTES:
  1. Eggplant:   Use small or narrow eggplants, Japanese, Indian, Chinese or Italian - do not peel. Of course, you could also use Thai eggplants. For details see our Eggplants page.
  2. Chilis:   Serranos are good here, but if you want less hot use Fresnos (as in photo) cored before slicing. For details see our Chili Page.
  3. Green Curry Paste:   Three tablespoons makes a properly fiery dish. If you are uncertain you may wish to use just two tablespoons the first time you make this. Caution: green curry pastes vary greatly in quality and hotness. This recipe presumes our Green Curry Paste formula which is pretty hot.
  4. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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