Tiscali Food and Drink

Ingredients

2 stalks of lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces
1 tablespoon of sliced galangal (kha) or fresh ginger
1 teaspoon of cumin
1/2 cup of fresh cilantro/coriander root (rak phak chi)
8 garlic cloves
10 green Thai chilli peppers (phrik khi nu)
10 jalapeno peppers (phrik khi nu)
1 teaspoon of shrimp paste (kapi)
1/4 teaspoon of minced kaffir lime skin (phio ma krut)
2 cups (16fl oz/500 ml) of coconut milk
1 lb (450g) of beef, cut into 1-cm x 2.5cm
¼ cup (2fl oz/60 ml) of fish sauce (nam pla)
1 tablespoon of chopped shallot
3 tablespoons of sugar

Method

Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar.

Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves.

Remove the contents into a serving bowl and garnish with red pepper.

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