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THAI RESTAURANTS IN SOUTHEND ESSEX

 

Thai Green Curry


Thai Green Curry Ingredients

  • 400 grams beef (a little less then 1lb.)
  • 1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
  • 3 tbsp green curry paste (see our green curry paste recipe or use prepared curry paste)
  • 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
  • 2 kaffir lime leaves, torn
  • 5-10 small fresh Thai eggplants, quartered
  • 2-3 fresh red spur chilies*, sliced diagonally
  • 1/4 cup sweet basil leaf (optional)
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tsp palm sugar
  • Sweet basil leaves and red chili slices for garnish

Thai Green Curry Preparation

  1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
  2. Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
  3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. 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. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.



 
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