Green Curry with Beef

Click to Enlarge	Green Curry with Beef Thailand - Gaeng Kiew Wan Neua
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Part		An easy to make but very tasty light curry with plenty of beef. Serve with lots of steamed Jasmine rice. You can regulate the hotness by the amount and hotness of your green curry paste.

12
2
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1-1/2
1
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oz

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Beef lean
Chili large red (1)
Long Beans (2)
Eggplant Thai (3)
Kaffir Lime Leaf (4)
Oil
Green Curry Paste
Coconut Milk
Stock
Fish Sauce
-- Garnish
Thai Basil Leaves

Prep

Cut BEEF into 1/4" thick medalions about 1" x 2". Note: To keep the curry an attractive color, bring some water to a boil, put in the beef medalions and bring back to a boil. Strain and rinse off the crud.
Cut LARGE RED CHILIS diagonally into thin slices, cut LONG BEANS into 1" lengths, halve THAI EGGPLANT lengthwise if small, quarter if large. Roll up KAFIR LIME LEAVES and slice into very fine threads. Mix all.

Run

In a large sauté pan heat OIL and fry GREEN CURRY PASTE gently until completely blended with the oil and aromatic but not browned.
Stir in the Beef, then COCONUT MILK, STOCK and FISH SAUCE. Bring back to a boil and simmer a few minutes.
Stir in the Vegetable Mix and simmer until Eggplant is tender but not mushy.
Garnish with Basil Leaves and serve with steamed Jasmine rice.

NOTES:

Chilis: for the large reds I use Holland Red (preferable) or Fresno chilis. Thai chilis are too small and hot, red Italian aren't hot enough and red Anaheims are too big.
Long Beans: fresh tender green black eyed pea pods make the best substitute, but are less available than long beans. Failing both use regular green beans. Long beans are about 18" long so use an equivalent length.
Eggplant: If the small Thai green eggplants aren't available, use small Indian eggplants, or failing that split any any long thin eggplant in half lengthwise and cut into 1" lengths. Do not peel.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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