Thai4UK - RECIPES - KAENG KHIAO WAN NUEA

		Ingredients
		2 stalks lemon grass cut into ½ -in. pieces
		1 tablespoon sliced galangal (Kha)
		1 teaspoon cumin
		½ cup fresh cilantro/coriander root
		8 garlic cloves
		10 Bird's eye chilli (Phrik Khi Nu)
		10 jalapeno peppers (Phrik Chi Fa)
		1 teaspoon shrimp paste (Kapi)
		1 tablespoon chopped shallot
		¼ teaspoon minced kaffir lime skin
		500 ml. coconut milk
		450g. beef, cut into ½ -in. x 2-in. pieces
		60 ml. fish sauce (Nam Pla)
		3 tablespoons sugar
		1 cup small eggplant (Ma-khuea Phuang) or 1 cup tinned bamboo shoots
		125 ml. coconut cream
		6 kaffir lime leaves (Bai Ma-krut)
		¼ cup Thai basil leaves (Bai Horapha)
		Red jalapeno pepper (Phrik Chi Fa Daeng)

Kaeng Khiao Wan Nuea
(Green Curry with Beef)

Directions

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 to boiling. 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 to a serving bowl and garnish with the red pepper.