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.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น