Green Curry with Beef (Kaeng Khiao Wan Nuea)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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2 stalks lemon grass/citronella, bottom part only, cut into 1/2″ strips
1 Tbsp. sliced galangal (kha) or fresh ginger
1 tsp. cumin
1/2 cup fresh cilantro/coriander root (rak phak chi)
8 garlic cloves
10 green Thai chile peppers
10 jalapeno peppers
1 tsp. shrimp paste
1/4 tsp. minced kaffir lime skin
2 cups coconut milk
1 pound beef, cut into 1/4″ strips
1/4 cup fish sauce
1 Tbsp. chopped shallot
3 Tbsp. sugar
1 cup Thai eggplant (ma-khuea phuang) or tinned bamboo shoots
1/2 cup coconut cream
6 fresh kaffir lime leaves
1/4 cup sweet basil leaves
red jalapeno pepper for garnish


Place all the green curry paste ingredients into 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 until boiling. Add the beef, fish sauce and sugar. Cool at a slow boil for 5 minutes, then 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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