Thai Beef Green Curry
with Wild Eggplants
This Central Thai variety of curry is loaded with spicy and punchy flavors, and is sure to impress with its bold green color!
Let's start cooking!
Step 1 - Blend green curry paste
- In a blender, blend shallots, 6 kaffir lime leaves, 2 large red chilies, green chili padi, lemongrass, ginger, ½ tsp turmeric powder, belacan, ½ tsp white pepper, coriander, 1 tsp coriander seed powder and 1 tsp cumin powder until smooth. If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.
Step 2 - Cook green curry and eggplants
- In a pot on medium heat, heat coconut milk and green curry paste until boiling.
- Add in Thai eggplants and let it simmer on medium heat for 10 minutes, or until cooked.
Step 3 - Add in beef slices, kaffir lime leaves and season to taste
Add in beef slices and 6 kaffir lime leaves and let it simmer again on medium heat for 4 to 5 minutes, until beef is cooked.You can use ribeye and tenderloin instead of sirloin or you can also substitute beef with chicken thigh
Season to taste with brown sugar, lime juice and fish sauce.
Ladle green curry into serving bowl and garnish with sliced large red chili. Serve hot.