Green Beef Curry

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 can coconut milk, thin
  • 300 g beef fillet (s), cut into 2 cm cubes
  • 2 tablespoon fish sauce
  • 0.5 tablespoon ½ palm sugar
  • 10 small eggplant (s), white, quartered
  • 3 chilli pepper (s), red, quartered lengthways
  • 3 kaffir lime leaves, torn
  • 15 g basil, fresh
  • Chili paste:
  • 20 small chilli pepper (s), fresh, green, roughly chopped
  • 1 tablespoon shallot (s), sliced
  • 1 tablespoon garlic, chopped
  • 1 tablespoon galangal, chopped
  • 1 stalk lemongrass, sliced
  • 2 teaspoons salt
  • 1 teaspoon coriander, whole
  • 1 teaspoon shrimp paste
  • 0.5 teaspoon ½ lime (n) - zest, chopped
  • 0.5 teaspoon ½ coriander root, chopped
  • 6 grains white pepper, crushed
Green Beef Curry
Green Beef Curry

Instructions

  1. Process all ingredients for the chilli paste with the exception of the green chillies in a mortar or mixer to a fine paste. Mix in the green chillies.
  2. Heat 200ml coconut milk in a saucepan. Add chili paste and cook for 2 minutes. Add the beef sirloin and the rest of the coconut milk and bring the pot contents to a boil. Add the fish sauce and palm sugar, cook for another 2 minutes, then add the aubergines and red chillies and cook for 1 minute. Stir in the torn lime leaf and cook for 1 minute, then add the basil and remove the pan from the hob.
  3. Serve the curry in bowls with rice. Pork or chicken can also be used instead of beef.

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