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KAENG KHIAO WAN NUEA

(GREEN CURRY WITH BEEF)
 
  This green curry dish taste a little sweet. Usually made as beef, chicken or fish ball curries. Can be found at most road side restaurants.
 

INGREDIENTS
2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces
1 tablespoon sliced galangal (kha) or fresh ginger
1 teaspoon cumin
1/2 cup fresh cilantro/coriander root (rak phak chi)
8 garlic cloves
10 green Thai chilli peppers (phrik khi nu)
10 jalapeno peppers (phrik chi fa)
1 teaspoon shrimp paste (kapi)
1/4 teaspoon minced kaffir lime skin (phio ma krut)
2 cups (16 fl oz/500 ml) coconut milk
1 lb(450g) beef, cut into 1-cm x 2.5-cm
1/4 cup (2 fl oz/60ml) fish sauce (nam pla)
1 tablespoon chopped shallot
3 tablespoons sugar
1 cup Thai eggplant (ma-khuea phuang) or tinned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-krut)
1/4 sweet basil leaves (bai horapha)
red jalapeno pepper (phrik chi fa daeng) for garnish
 
PREPARATION
Place all the green curry paste ingredients in  an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for  5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.
 
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