Green Curry Beef
- 2 cans coconut milk, thick cream separated from the milk
- ¼ cup (or to taste) Green Curry Paste
- 1½ pounds sirloin, cut into thin strips
- ¼ cup brown sugar
- ¼ cup fish sauce
- 1 pound eggplant (Japanese, Thai, or a combination), cut into ¼-inch slices
- 6 serrano chilies, stemmed, seeded, and cut in half lengthwise
- 1 cup basil
Instructions:
This quick and easy curry is a great introduction to Thai cuisine. It contains most of the key Thai ingredients — coconut milk, fish sauce, chilies, and basil. Serve with lots of steamed Jasmine rice.
- Place the thick cream from the coconut milk and the curry paste in a large soup pot and stir to combine. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 2 to 3 minutes.
- Add the beef and the coconut milk, stirring to combine. Return the mixture to a simmer.
- Add the sugar and the fish sauce, stirring until the sugar dissolves, about 2 minutes.
- Add the eggplant and simmer for 1 to 2 minutes.
- Add the serrano chilies and cook 1 minute more.
- Remove from heat and stir in the basil.