Green Beef Curry with Thai Aubergine


serves 4 - 6
15 ml (1 tbsp) vegetable oil
45 ml (3 tbsp) green curry paste
600 ml (1 pint) 2 1/2 cups coconut milk
450 g (1 lb) beef sirloin
4 kaffir lime leaves, torn
15 - 30 ml (1 - 2 tbsp) fish sauce
5 ml (1 tsp) palm sugar
150 g (5 oz) small Thai aubergines, halved
a small handful of Thai basil
2 green chillies, to garnish

for the green curry paste

15 hot green chillies
2 stalks lemon grass, chopped
3 shallots, sliced 2 garlic cloves
15 ml (1 tbsp) chopped galangal
4 kaffir lime leaves, chopped
2.5 ml (1/2 tsp) grated kaffir lime rind
5 ml (1 tsp) chopped coriander root
6 black peppercorns
5 ml (1 tsp) coriander seeds, roasted
5 ml (1 tsp) cumin seeds, roasted
15 ml (1 tbsp) sugar
5 ml (1 tsp) salt
5 ml (1 tsp) shrimp paste (optional)
30 ml (2 tbsp) vegetable oil


1. Make the green curry paste. Combine all the ingredients, except for the oil. Pound in a pestle and mortar or process in a food processor until smooth. Add the oil a little at a time and blend well between each addition. Keep in a glass jar in the fridge until required.

2. Heat the oil in a large saucepan or wok. Add 45 ml (3 tbsp) curry paste and fry until fragrant.

3. Stir in half the coconut milk, a little at a time. Cook for about 5 - 6 minutes, until an oily sheen appears.

4. Cut the beef into long thin slices and add to the saucepan with the kaffir lime leaves, fish sauce, sugar and aubergines. Cook for 2 - 3 minutes, then stir in the remaining coconut milk.

5. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving.

6. Finely shred the green chillies and use to garnish the curry.

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