For my first food posting, I thought of doing something Asian. So I decided on Green Curry. I made my first Green Curry some years back when I was in France. At the beginning I was a little worried and concerned about the taste. But, feeling a little bit adventurous, I went on cooking it anyways. Final word, AWESOME!!! So here a simple Thai Green Curry recipe. I hope you guys like it. Enjoy~~~ =)
Ingredients
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400 Grams Beef (You can also use Chicken, Pork or Fish)
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3 Tbsp Thai Green Curry Paste (Use prepared / canned green curry paste or you can choose to make it yourself)
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2 1/2 Cups Coconut Milk
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5 Small Fresh Thai Eggplants (Cut into pieces) (You can also use Snow Peas, Baby Corn or Long Beans)
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3 - 4 Fresh Red and Green Chilies (Sliced)
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2 Fresh Lime Leaves (Torn)
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1 1/2 Tbsp Fish Sauce
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1/2 Tbsp Sugar (White or Brown)
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1 Tbsp Sunflower Oil (Peanut Oil or Corn Oil can also be used)
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Garnish: 1 Bunch Cilantro and Sliced Red Chilies
Preparation
1. Slice the beef into thin pieces about 1/3" (3 cm) thick. (If you are using chicken, select boneless thighs or breast)
2. Saute the green curry paste in oil over medium heat until fragrant
3. Reduce the heat and gradually add 1 1/2 cups of the coconut milk a little at a time.
4. Stir until a film of green oil surfaces.
5. Add the beef and fresh lime leaves and continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling.
6. Add the remaining coconut milk, season with sugar and fish sauce.
7. When the mixture returns to the boil, add the eggplants, cooking them until they are done.
8. Sprinkle red and green chilies over, then turn off the heat.
9. Arrange on a serving dish and garnish with cilantro and red chilies before serving.
Note: Served best with fragrant rice (E.g Jasmine Thai Rice)
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