Anyone got a tried and true recipe for Thai green curry made from fresh coconut and powdered seasonings?

Thai Green Curry with Beef


This Green Curry recipe features beef but could also be prepared with chicken, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. You can serve this dish accompanied with a cooling soup, like Glass Noodle Soup (Gaeng Joot), stir-fry or steamed vegetables, and of course steamed jasmine rice.





Ingredients





* 400 grams beef (a little less then 1lb.)


* 3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)


* 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)


* 5 small fresh Thai eggplants, quartered


* 2-3 fresh red spur chilies, sliced diagonally


* 2 kaffir lime leaves, torn


* 1/4 cup sweet basil leaf (optional)


* 1 1/2 tbsp fish sauce


* 1 1/2 tsp palm sugar


* 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)


* Sweet basil leaves and red chili slices for garnish





Preparation





1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.


2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.


3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.


4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.


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