Thai Green Curry

Updated: Sep 30, 2020


Thai Beef green curry
Thai Green Curry

#THAIGREENCURRY


A bowl of many stories. Buddhism and food are at the heart of Thai people. We give food to monks, to our neighbours, to each other. A feast would be laid out at the end of any religious ceremony at a temple.

Born and bred in Bangkok, I was dragged to temples all my life as my mum was a weekend volunteer cook for my neighbourhood’s temple. So I ate often at the temple.

Without fail, green curry was on the menu for religious festivals, funerals, birthday merits, remembrance etc. Yes it is a much-loved dish for Thai folks.


This is beef green curry. I use my own home-made curry paste. Admittedly, it is not easy to source all the ingredients but I only do it once in a while as it keeps in an air tight jar in the fridge for months. To me it makes a difference. It is fresh and I can control how spicy I want my paste to be.


The process of cooking curry is straightforward. The quality of the curry paste and coconut milk are so important and will transform an average curry into this aromatic and creamy green curry.



Serve 4.

Ingredients

  • 357-400 g of stir fry beef strips

  • 1-2 tbsp of green curry paste ( homemade recipe link https://www.finchkanya.com/post/thai-green-curry-paste2 kaffir line leaves)

  • 400ml of coconut cream ( the best quality you could find) I have a my recommended brand at the link below

  • 2 tbsp fish sauce

  • 1 tbsp of coconut sugar

  • 5 Thai green aubergines , quartered and kept in salted water until needed (courgettes are a good substitute)

  • A hand full of Thai holy basil ( or normal basil)

  • A long red chilli - cut into strips to garnish


Method

  1. Heat a cup of coconut milk in a wok or a deep frying pan on medium heat until the cream of coconut start to surface. It should have a consistency that sticks to the back of a wooden spoon.

  2. Add 2 tbsp of curry paste. Cook stirring until some green oil starts to appear.

  3. Add the fish sauce, sugar and a pitch of salt. Mix well.

  4. Add the beef and cook for a couple of minutes.Tear the kaffir leaves and add in. Cook for 3-5 minutes.

  5. Meanwhile, bring the rest of the coconut milk mixed with 1/4 cup of water in a saucepan to simmer.

  6. Pour the beef with all the sauce into the saucepan.

  7. Add aubergines or other vegetables . Once everything is cooked through add the basil leaves Turn off the heat. Adjust the seasoning.

( It always tastes better the next day if you can wait. )



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