In Thai, "Kang" means curry or soup. In Thai tradition, rice is the main dish, and the curry or soup often accompanies the meal. Hot curries usually use dried red chillies; and green curries use green chillies. Different kinds of meat are added to the curries, such as chicken, beef, fish, or pork.
- 200 g. beef. finely sliced
- 2 cups coconut milk
- 1 1/2 tbs fish sauce
- 6 lemon grass leaves
- 1 red chili, finely chopped
- 1/2 cup basil leaves
- 8 Thai round eggplants, halved
- 1 tsp. palm sugar
Ingredients of Green Curry paste
- 10 fresh chillies
- 8 yellow chillies, de-seeded
- 1 tsp. galangal, finely chopped
- 15 cloves garlic thinly sliced
- 1 tsp. grated kaffir lime
- 1/2 tap. salt
- 1/2 tbs. cumin and coriander seeds, chopped and combined
- 8 dried chillies
- 2 shallots, thinly sliced
- 1 tbs. coriander root, thinly sliced
- 1 tbs, lemon grass, finely sliced
- 5 white peppercorns
- 1/2 tbs. shrimp paste
Directions for Green Curry paste
Put the coriander and cumin seeds in a cast iron frying pan and roast slowly, then allow to cool. Using a pestle and mortar or blender. combine all the ingredients, apart from the shrimp paste, then add in the paste and process until smooth.
Directions for the dish
Heat 1/2 cup of coconut milk in a pan until the oil separates. Remove 2 tablespoons and set aside. Add the curry paste to the pan and stir well. Add the beef and stir to ensure that the slices are evenly coated with paste, then pour in the remaining coconut milk and bring to the boil. Cook over a high heat for 3 minutes, then lower heat, add the eggplants and simmer for 10 minutes. Then add the lime leaves, sugar. chillies, and basil leaves. Remove from the heat, transfer to a bowl and serve immediately.
- Serving Size: 5 persons
- Preparation Time: 60 min.
A blender can be used to make the paste, but for a more flavourful taste, use the pestle and mortar. To make the curry green, but less spicy, use the chilli leaves and de-seed the chillies before use. For more flavour,use coconut cream instead of coconut milk.
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