Method
Briefly stir the garlic in the oil until fragrant and add the cabbage, broccoli, snow peas, carrot, asparagus, mushrooms, chillies, baby corn and asparagus, mushrooms, chillies, baby corn and ear mushrooms and saute. Add oyster sauce, light soya sauce and been sprouts and stir-fry until mixed well. Spoon onto a platter and sprinkle with ground pepper.
Ingredients
1 1/2 cup cabbage, cut bite-size; 6 broccoli, cut bite-size; 10 snow peas, ends clipped; 10 peeled carrots, sliced across; 2 asparagus, cut to 1 in. lengths; 3 mushrooms, halved; 1 1/2 cup green and red bell chillies sliced lengthways; 4 baby corn, medium size; 1/4 cup ear mushroom, thinly sliced; 1/2 cup bean sprouts, clipped both ends; 2 teaspoons coarsely chopped garlic; 4 tablesppons cooking oil; 1 tablespoon oyster sauce; 2 tablespoons light soya sauce; 1 pinch ground pepper.
Method
Stir-fry the beef sirloin in a pot until fragrant. Add 1 cup of coconut milk, beef broth to mix over low heat. Heat the oil in a skillet on low heat, add the green curry paste, saute until fragrant. Pour 1/2 cup of coconut milk and stir gently. Skim the excess the oil on surface of the beef broth pot and continue to stir fry until well mixed. Transfer the curry paste mixture to the beef broth pot. Add boiled potatoes, egg plant, small round green eggplant, and leave till cooked. Add the remaining coconut milk. Season with the fish sauce, sugar, kaffir lime leaves, spur chillies, sweet basil leaves. Leave to boil, adjust the seasonings as desired.
Ingredients
1 lb. (450 g.) beef, cut into 1/2 in. x 2 in. (1 cm x 2.5 cx.) pieces; 3 cups coconut milk; 3 tablespoons vegetable oil; 1/2 cups green curry paste; 1/2 egg plant, chunks; 1 potato, boiled peeled, diced; 1/2 cup small round green eggplant; 4 leaves kaffir lime leaf, torn; 5 green-red spur chillies, diagonally sliced; 1 cup sweet basil leaf; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1 1/2 cups beef broth.
Green Curry Paste
Method
In a mortar or blender, grind all the ingredients until finely blended.
Ingredients
1/2 cup green hot chilli clipped; 1/2 cup green spur chilli, clipped; 2 tablespoons galangal root, sliced across finely; 4 tablespoons lemon grass, sliced across finely; 1 tablespoon kaffir lime rind, sliced finely; 2 tablespoons coriander seed, roasted; 1 tablespoon cumin, roasted, ground; 1/2 tablespoon pepper, 1 tablespoon shrimp paste; 2 teaspoons salt; 4 tablespoons peeled garlic, chopped; 5 tablespoons peeled shallot, sliced.
Method
Bring the stock to boil over medium heat. Add lime leaves, galangal, fish sauce, lemon grass the shallots, then the mushrooms and chilli peppers (if used), simmer for 2 minutes. Add the shrimps and reheat to boiling. Cook until the shrimps are pink, opaque and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.
Ingredients
3 cup (24 fl.oz./750 ml.) water or light chicken stock; 8 oz. (250 g.) shrimps/prawns, shelled and deveined; 5 kaffir lime leaves (Bai Makrut); 3 thin slices fresh or dried galangal (Kha); cup fish sauce (Nam Pla); 2 stalks of lemon glass/ citronella (Takhrai), lower 1/3 portion only, cut into 1 in. (2.5 cm.) lengths, coasely pounded; 2 shallots, coarsely pounded; (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu); 1/2 cup slice strawmuchrooms; 1/4 cup (2 fl.oz./60 ml.) lime juice; 1 teaspoon roasted chilli paste (Nam Phrik Pao); I tablespoon chopped cilantro/coriander leaves (Bai Phak Chi).
Method
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan, and heat to boiling. Add the chicken, fish sauce and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Stir well and garnish with cilantro leaves and crushed chilli peppers.
Ingredients
2 cups (16 fl.oz./500 ml.) coconut milk: 6 thin slices young galangal (Kha On); 2 stalks of lemon drass (Takhrai), lower portion cut into 1 in. (2.5 cm.) lengths, crushed; 5 fresh kaffir lime leaves (Bai Makrut), torn in half; 8 fl.oz. (250 g.) boned chicken breast, liced; 5 tablespoons fish sauce (Nam Pla); 2 tablespoons sugar; 1/2 cup (4 fl.oz./12.5 ml.) lime juice; 1 teaspoon roasted chilli paste (Nam Phrik Pao); 1/4 cup cilantro/coriander leaves (Bai Phak Chi), leafstalk clipped; 5 green Thai chilli peppers (Phrik Khi Nu), crushed.
