Kaeng Khiao Wan Nuea (Green Curry with beef)

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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