Ingredients

  • 1 tablespoon peanut oil
  • 2 large cloves garlic, slice
  • 1 ½ tablespoons Red or Green curry paste, Mae Ploy Brand
  • 1 can coconut milk, Chaokoh brand, 14g fat per serving, no less
  • 1 teaspoon fish sauce
  • 1 ½ lbs. beef stew meat, or pork or lamb
  • 1 lb. white eggplant, or purple eggplant, cubed
  • 4 Kaffir lime leaves shredded
  • 1 cup fresh Thai basil, or 1/2 cup regular basil, loosely packed

Directions

1. Sauté garlic until golden, add curry paste and gradually blend in coconut milk then fish sauce. Add beef and eggplant and stir for 2-4 minutes until it turns gray in appearance. Simmer until meat tender and eggplant soft.
2. When meat and aubergines are cooked stir in basil and lime leaves. Serve immediately over rice.
3. Notes: Chaokoh brand of coconut milk has highest fat content that I know of. This is real important for a good curry. Never buy Light coconut milk! The Mae Ploy red, green and yellow curry paste is by far and away cheaper than any in Kroger, etc. I can only find it in Asian markets. It lasts for years in the refrigerator. It is hot so 1 tablespoon at a time until you get the heat intensity. I infrequently find Kaffir lime leaves in a plastic container hanging with other fresh herbs in the produce section, I keep them in the freezer. That way they keep for months to years. Of course the Asian market should have them.

Notes
Serving Ideas:Original serves 4.


Categories
Beef, main course
Keywords
Beef, main course
MacGourmet downloadGreen Curry Beef. To import, drag image to your MacGourmet recipe box.