Kaeng Khiao Wan Nuea (Green Curry with beef)
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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.
| 2 stalks | lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces |
| 1 tablespoon | sliced galangal (kha) or fresh ginger |
| 1 teaspoon | cumin |
| 1/2 cup | fresh cilantro/coriander root (rak phak chi) |
| 8 | garlic cloves |
| 10 | green Thai chilli peppers (phrik khi nu) |
| 10 | jalapeno peppers (phrik chi fa) |
| 1 teaspoon | shrimp paste (kapi) |
| 1/4 teaspoon | minced kaffir lime skin (phio ma krut) |
| 2 cups (16 fl oz/500 ml) | coconut milk |
| 1 lb(450g) | beef, cut into 1-cm x 2.5-cm |
| 1/4 cup (2 fl oz/60ml) | fish sauce (nam pla) |
| 1 tablespoon | chopped shallot |
| 3 tablespoons | sugar |
| 1 cup | Thai eggplant (ma-khuea phuang) or tinned bamboo shoots |
| 1/2 cup (4 fl oz/125 ml) | coconut cream |
| 6 | fresh kaffir lime leaves (bai ma-krut) |
| 1/4 | sweet basil leaves (bai horapha) |
| red jalapeno pepper (phrik chi fa daeng) for garnish |
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