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 Green Curry Beef
By Mum's House
Fresh green chillies make up a large portion of green curry paste, some of the other ingredients being lemon grass, galangal and kaffir lime leaves. Because of this green curry paste is usually hotter than its red counterpart. Traditionally, small Thai aubergines are used in this curry but we have elected to used courgettes and red peppers in this version.
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Ingridents:
* 300g beef (steak is recommended, finely sliced across the grain)
* 1 Tbsp green curry paste
* 400ml coconut milk
* 1 1/2 - 2 tsp fish sauce
* 1 tsp palm sugar or light brown sugar (to taste)
* 1 small courgette (chunks)
* 1 small red pepper (cut into bite size pieces)
* 2 sprigs sweet Thai basil
* 1 Tbsp vegetable oil
Steps:
1. Heat vegetable oil gently and fry green curry paste and 2 Tbsp of coconut milk.
2. Cook until the oil separates from the curry paste. This should take about 3 minutes.
3. Add sliced beef and stir well to ensure the beef is evenly coated with curry paste.
4. Pour in half the coconut milk, bring to the boil and then add the remaining coconut milk.
5. Cook beef on moderate heat for approximately 10 minutes. This cooking time is dependant on the cut of beef used.
6. Add courgettes and red peppers and cook for a further 2 minutes.
7. Finally add palm sugar, fish sauce and basil.
8. Serve immediately with jasmine rice.
# Serves 2 - 3 sharing
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| Get the following ingridents for Green Curry Beef from Mum's House® |
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| Coconut Milk |
Green Curry Paste |
Fish Sauce |
Vegetable Oil |
Palm Sugar |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
