Thai Green Curry with Beef

Thai Green Curry with Beef

Thai Green Curry with Beef
This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef together with aubergine. The curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the shop-bought variety. (You will have more curry paste than required but it will store in the fridge for one week).
Serves 4
Prep time:  20 minutes
Cooking time:  10-12 minutes

For the green curry paste:
10 long green chillies, roughly chopped
3 shallots, peeled & roughly chopped
6 cloves of garlic, peeled & roughly chopped
4cm of fresh root ginger, peeled & roughly chopped
Bunch of coriander
2 lemongrass, trimmed & roughly chopped
3 kaffir lime leaves
1 tbsp vegetable oil
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp peppercorns
1 tsp sea salt 
1 tsp shrimp paste

For the beef curry:
1 tbsp vegetable oil
450g beef fillet or tenderloin, cut into bite-sized pieces
5 baby aubergines or 1 regular sized, chopped into bite-sized pieces
400ml tin of coconut milk
2 kaffir leaves
1 ½ tbsp fish sauce
1 tsp palm sugar

To serve:
Roughly chopped coriander
Jasmine rice, cooked as packet instructions

Preparation method

1.  For the curry paste, place the chillies, shallots, garlic, ginger, coriander, lemongrass and kaffir lime leaves into a food processor.  Blend to a fine paste adding the oil as necessary. 

2.  Toast the coriander and cumin seeds in a dry frying pan until fragrant.  Using a pestle and mortar or coffee grinder grind the spices, peppercorns and salt to a fine powder.  Add to the food processor with the shrimp paste and blitz to a fine paste.

3.  For the curry, heat the oil in a large pan or wok.  Add 4 tbsp of the curry paste and stir over a medium heat for 1 minute.  Add the coconut milk and bring to a simmer.  Now add the aubergines, lime leaves, fish sauce and sugar.  Cook for 3-4 minutes until the aubergine is tender and then add the beef.  Cook for another 2 minutes and then remove from the heat.

4.  To serve, ladle the curry into warm bowls and scatter with coriander.  Serve immediately with jasmine rice, enjoy!

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