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Thai Beef Green Curry

Original recipe and photo by Mira Borvornsin / The High Heel Gourmet

ingredients

3 to 6 tablespoons Green Curry Paste (recipe below)
1 pound beef shank, short ribs, or stew beef
2 cups coconut cream, divided
Water
2 cups Thai eggplant (or other kind of eggplant, carrot, or Kabocha squash), cut into small chunks
1/2 cup Thai basil leaves
2 tablespoons fish sauce, to taste
1 tablespoon palm or brown sugar, to taste
Salt, to taste

steps

In saucepan, cook 1 cup coconut cream over medium-high heat until it starts to separate. Add curry paste to bubbling coconut cream and lower heat to medium. Stir-fry curry paste and keep it bubbling 2-3 minutes, slowly adding more coconut cream. Mixture will not look smooth when done; it should look broken-up and glossy.

Add beef and stir-fry until coated with curry mixture and cooked on outside. Add enough water to cover meat. Bring to a boil and simmer at least 2 hours until meat is tender.

Add vegetables and cook until tender. Season to taste with fish sauce, salt, and sugar. Curry should be salty with a hint of sweetness. Turn off heat. Stir in Thai basil leaves.

Garnish with Thai basil leaves. Serve with rice.

Green Curry Paste

ingredients

1/2 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon Thai shrimp paste (vegetarian substitution: Vegemite or Marmite)
1 tablespoon galanga, peeled and thinly sliced
2 tablespoons lemongrass, thinly sliced (Use only bottom part, 3-4 inches from root; save tops for other use.)
6 tablespoons sliced garlic
5 tablespoons roughly chopped shallots
3 Serrano chiles, seeded, roughly chopped
4 large green jalapeño chiles, seeded, roughly chopped (or to taste)
1 teaspoon chopped cilantro stems (no leaves), or cilantro roots
1 teaspoon zest of kaffir lime
1 teaspoon salt
Coconut oil, to moisten

Steps

In dry pan, toast white peppercorns, coriander seeds, and cumin seeds over medium heat until fragrant. Grind spices in spice grinder or with mortar and pestle until well blended.

Wrap shrimp paste in foil and set on grill or stove to roast, releasing flavor.

Add all ingredients except coconut oil to food processor container with a little bit of coconut oil to loosen up ingredients. Process until smooth, about 10 minutes, stopping to check for consistency and to cool down processor every few minutes.

Keep leftover paste in freezer up to 1 year.