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Monday, January 7, 2013,10:44 PM by

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Serves :

Preparation Method :

  • Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 2 minutes, until it is fragrant.
  • Stir in half the coconut milk, a little at a time.
  • Cook for about 5 minutes, stirring frequently, until an oily sheen appears on the surface of the liquid.
  • Add the beef to the pan with the lime leaves, Thai fish sauce, sugar, and aubergine.
  • Cook for 3 minutes and then stir in the remaining coconut milk.
  • Bring back to simmer and cook until the meat and aubergines are tender.
  • Stir in the basil just before serving. Garnish with the shredded green chillies.

For the Thai green curry paste

  • To make the Thai green curry paste, put all the ingredients into a food processor and process until smooth.
  • Gradually add oil, processing after each addition.


  • 1 tablespoon Cooking oil
  • 3 tablespoons Thai green curry paste (see Cook's Tip)
  • 600 ml coconut milk
  • 450 gms beef sirloin, trimmed and cut into thin strips
  • 4 kaffir lime leaves, torn
  • 2 tablespoons Thai fish sauce
  • 1 teaspoon palm sugar or light muscovado (brown) sugar
  • 150 gms small Thai aubergines (eggplants), halved
  • A small handful of fresh Thai basil
  • 2 fresh green chillies, shredded to garnish

For the Thai green curry paste

  • 15 fresh green chillies,
  • 2 chopped lemon grass stalks,
  • 3 sliced shallots,
  • 2 garlic cloves,
  • 1 tablespoon chopped galangal,
  • 4 chopped kaffir lime leaves,
  • ½ teaspoon grated kaffir lime rind,
  • 1 teaspoon chopped coriander root,
  • 6 black peppercorns,
  • 1 teaspoon each roasted coriander and cumin seeds,
  • 1 tablespoon granulated sugar,
  • 1 teaspoon salt 
  • 1 teaspoon shrimp paste
  • 1 tablespoon Cooking oil

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