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Recipe

Beef Green Curry

Servings: 3 to 4

This curry is a treat for all your senses. The fresh curry paste gives the dish an appetizing green hue while fragrant Thai basil has an appealing aroma. Of course, green curry is delicious paired with jasmine rice, but it also goes beautifully with thick rice vermicelli noodles, known as kanom jeen, or even roti bread for dipping.

Ingredients

  • 1/3 cup Green Curry Paste
  • 2 Tbs. coconut or vegetable oil
  • 3 cups unsweetened coconut milk
  • 1-1/4 lb. top sirloin, cut against the grain and on the diagonal into 3/4-inch pieces
  • 1 lime, juiced
  • 9 oz. Thai eggplant (about 6)
  • 2 cups sliced bamboo shoots (from two 8-oz. cans)
  • 3 Tbs. fish sauce; more as needed
  • 1 Tbs. palm or brown sugar; more as needed
  • 1/2 packed cup fresh Thai sweet basil leaves, torn
  • 1 fresh spur chile or Fresno chile, cut on the diagonal into thin slices, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 650
  • Fat Calories (kcal): 470
  • Fat (g): 52
  • Saturated Fat (g): 41
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 65
  • Sodium (mg): 1240
  • Carbohydrates (g): 19
  • Fiber (g): 4
  • Sugar (g): 8
  • Protein (g): 30

Preparation

  • In a medium saucepan, combine the curry paste and oil over medium-high heat, and cook, stirring, until the paste is fragrant, about 2 minutes. The paste will spatter quite a bit, so use a lid or splatter guard. Add the coconut milk and beef; bring to a boil. Reduce the heat to low, and simmer until the meat is tender, about 40 minutes. Add water as needed to ensure that the beef remains submerged.
  • While the beef is cooking, fill a large bowl with cool water, and stir the lime juice into it. Trim and quarter the eggplant, and then put them in the lime water.
  • When the beef is tender, drain the eggplant. Add the eggplant, bamboo shoots, fish sauce, and sugar to the beef. Increase the heat to return the curry to a boil, and then reduce the heat and simmer. Continue to cook until the eggplant are tender, 7 to 9 minutes. Season to taste with more fish sauce or sugar.
  • Remove from the heat, and stir in the basil. Ladle the curry into a serving bowl. Sprinkle with the chile slices, if you like, and serve.

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