Green Curry with Beef
2 stalks lemon grass or citronella, bottom part only, cut into 1/2 inch pieces
1 tablespoon sliced galangal or fresh ginger
1 teaspoon cumin
1/2 cup fresh cilantro or coriander root
8 garlic cloves
10 green Thai chilli peppers
10 jalapeno peppers
1 teaspoon shrimp paste
1/4 teaspoon minced kaffir lime skin
2 cups coconut milk
1 pound beef, cut into 1 inch x 2 inch cubes
1/4 cup fish sauce
1 tablespoon chopped shallot
3 tablespoons sugar
1 cup Thai eggplant or tinned bamboo shoots
1/2 cup coconut cream
6 fresh kaffir lime leaves
1/4 sweet basil leaves
red jalapeno pepper for garnish
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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