Thai Green Curry with Beef
This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef together with aubergine. The curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the shop-bought variety. (You will have more curry paste than required but it will store in the fridge for one week).
Serves 4
Prep time: 20 minutes
Cooking time: 10-12 minutes
Ingredients
For the green curry paste:
10 long green chillies, roughly chopped
3 shallots, peeled & roughly chopped
6 cloves of garlic, peeled & roughly chopped
4cm of fresh root ginger, peeled & roughly chopped
Bunch of coriander
2 lemongrass, trimmed & roughly chopped
3 kaffir lime leaves
1 tbsp vegetable oil
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp peppercorns
1 tsp sea salt
1 tsp shrimp paste
For the beef curry:
1 tbsp vegetable oil
450g beef fillet or tenderloin, cut into bite-sized pieces
5 baby aubergines or 1 regular sized, chopped into bite-sized pieces
400ml tin of coconut milk
2 kaffir leaves
1 ½ tbsp fish sauce
1 tsp palm sugar
To serve:
Roughly chopped coriander
Jasmine rice, cooked as packet instructions
1. For the curry paste, place the chillies, shallots, garlic, ginger, coriander, lemongrass and kaffir lime leaves into a food processor. Blend to a fine paste adding the oil as necessary.
2. Toast the coriander and cumin seeds in a dry frying pan until fragrant. Using a pestle and mortar or coffee grinder grind the spices, peppercorns and salt to a fine powder. Add to the food processor with the shrimp paste and blitz to a fine paste.
3. For the curry, heat the oil in a large pan or wok. Add 4 tbsp of the curry paste and stir over a medium heat for 1 minute. Add the coconut milk and bring to a simmer. Now add the aubergines, lime leaves, fish sauce and sugar. Cook for 3-4 minutes until the aubergine is tender and then add the beef. Cook for another 2 minutes and then remove from the heat.
4. To serve, ladle the curry into warm bowls and scatter with coriander. Serve immediately with jasmine rice, enjoy!
