Thai Green Beef Curry | Gaeng Keow Wan Neua | แกงเขียวหวานเนื้อ

2 servings

prepCut beef into thin bite-size pieces
prepQuarter Thai eggplant
prepMeasure pea eggplant
prepHand-tear kaffir lime leaves
6 tablespoons Thai green curry paste	Bloom curry paste in coconut cream	Add remaining cream & milk, bring to boil	Add beef, separate pieces	Add eggplants, stir	Season with fish sauce & sugar	Stir in basil leaves	Remove from heat, transfer to bowl	Garnish with chili & basil, serve
8.45 oz / 240 ml coconut cream, divided
½ cup / 120 ml coconut milk
0.55 lb / 250 g beef, cut into thin bite-size pieces
8 Thai eggplant, quartered
⅓ cup / 75 g pea eggplant
½ teaspoon fish sauce
½ teaspoon sugar
8 kaffir lime leaves, hand-torn
1 cup / 20 g Thai sweet basil leaves
1 red Thai chili
2–3 Thai sweet basil leaves, for garnish

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