Thai Green Curry with Beef

Green Curry tends to be one of the milder curries of Thai cuisine. Ours also has a lot of flavor.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

3 tablespoon green curry paste (see recipe)
1 tablespoon olive oil
2 1/2 cups coconut milk
400 grams lean beef thinly sliced
2 kaffir lime leaves torn
1 1/2 teaspoon palm sugar
1 1/2 tablespoon fish sauce
7 small fresh Thai eggplants quartered
3 fresh red chillies sliced diagonally
1/4 cup sweet basil leaf
Sweet basil leaves for garnish
Sauté the green curry paste in oil over medium heat in a wok or sauté pan until fragrant.
Reduce the heat and gradually add 1 1/2 cups of the coconut milk a little at a time stir until a film of green oil surfaces.
Add the beef and kaffir lime leaves and cook for 3 minutes.
Transfer to a large pot place over medium heat and cook until boiling.
Add the remaining coconut milk season with palm sugar and fish sauce.
When the mixture returns to a boil add the eggplants.
Reduce to simmer and cook until the eggplants are done.
Sprinkle sweet basil leaves and red chillies over and turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving.