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 |
| 240 ml coconut cream, divided | ||||||||
| 120 ml coconut milk | ||||||||
| 250 g beef, cut into thin bite-size pieces | ||||||||
| 8 Thai eggplant, quartered | ||||||||
| 75 g pea eggplant | ||||||||
| ½ teaspoon fish sauce | ||||||||
| ½ teaspoon sugar | ||||||||
| 8 kaffir lime leaves, hand-torn | ||||||||
| 20 g Thai sweet basil leaves | ||||||||
| 1 red Thai chili | ||||||||
| 2–3 Thai sweet basil leaves, for garnish | ||||||||
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