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 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.
- 1 to 2 medium-size steaks
- 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 basil (or sweet basil)
- 1/2 cup good-tasting chicken (or beef stock)
- For the Green Curry Paste:
- 1 stalk of fresh lemongrass (minced, or 3 tablespoons frozen prepared lemongrass)
- 1 to 3 green chilies (sliced)
- 1 shallot (sliced, or 1/4 cup diced purple onion)
- 4 to 5 cloves garlic
- 1 thumb-size piece galangal (or ginger, sliced)
- 1 cup fresh coriander/cilantro, (chopped, leaves & stems)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 3 tablespoon fish sauce
- 1 teaspoon shrimp paste (available by the jar at Asian food stores)
- 1 teaspoon brown sugar
- 1 tablespoon 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 to 3 tablespoons 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 the meat in spices (1 to 2 minutes).
Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 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 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.
Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
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.
- For tender results, cook the beef longer before adding the vegetables - the longer you simmer it, the more tender it will become.