Serving
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Green Curry with Beef
Thailand   -   Gaeng Kiew Wan Neua
Serves
Effort:
Sched:
DoAhead:  		 2 main  
**
40 min  
Prep		 A light curry with plenty of beef and moderate chili bite - it's flavorful and easy to make. You can regulate the hotness by the amount and hotness of your green curry paste. Serve with lots of steamed Jasmine rice.


12
2
2
4
2
1-1/2
1
1/2
1
1
------ 		oz

oz
oz

T
T
c
c
T
--- 		Beef, lean
Chili, red (1)
Long Beans (2)
Eggplant (3)
Kaffir Lime Leaf (4)
Oil
Green Curry Paste (5)
Coconut Milk
Stock
Fish Sauce (6)
-- Garnish
Thai Basil Leaves 		Prep   -   (20 min)
  1. Cut BEEF into 1/4" thick medallions about 1" x 2".
  2. Cut EGGPLANTS. If green Thai eggplants, stem and cut lengthwise into quarters. If long thin eggplants split in half lengthwise and cut into 3/4 inch lengths. Do not peel. Keep in water acidulated with a little citric acid or lemon juice until needed.
  3. Core RED CHILIS and cut diagonally into thin slices, cut LONG BEANS diagonally into 1-1/2 inch lengths. Roll up LIME LEAVES and slice into very fine threads. Mix all.
  4. Remove BASIL LEAVES from stems and set to soaking in cold water. This is so they stay green longer in the currry.
Run   -   (20 min)
  1. Blanch Beef in boiling water over high heat. As soon as it comes back to a boil and foams up, drain and rinse (this keeps the curry a nice color).
  2. In a spacious sauté pan heat Oil and fry Green Curry Paste gently until completely blended with the oil and aromatic but not browned.
  3. Stir in the Beef, then Coconut Milk, Stock and Fish Sauce. Bring back to a boil and simmer a few minutes.
  4. Stir in the Eggplants and Chili Mix. Simmer until Eggplant is tender but not mushy.
  5. Garnish with drained Basil Leaves and serve with steamed Jasmine rice.
NOTES:
  1. Chilis:   Fresnos are what we use around here, but Holland Red are also fine (and more "authentic"). For details see our Chili Page.
  2. Long Beans:   Fresh tender young black eyed pea pods are the best substitute, but real long beans are much more available around here. Failing both use regular round green beans. Different flavor but not bad. For details see our Long Beans page.
  3. Eggplant:   If the small green and white Thai eggplants aren't available, use small Indian eggplants, or any any long thin eggplant split in half lengthwise and cut into 3/4 inch lengths. Do not peel. For details see our Eggplants page.
  4. Kaffir Lime Leaves:   These come two to a stem, one large and one smaller. You need one stem (2 leaves). If you don't have these use some lime zest - green only - not the same but something. For details see my Kaffir Lime page.
  5. Green Curry Paste:   This is one of the essential Thai curry pastes - and the hottest of the bunch. Different brands and recipes vary, but the amount in this recipe is scaled for our Green Curry Paste which is pretty hot.
  6. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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