green beef curry ( kang khiew waan neua )

400 grams beef

3 tbsp green curry paste

2 1/2 cups coconut milk ( squeezed out from 400 grams grated coconut )

5 small eggplants, quartered

2-3 red spur chilies, sliced diagonally

2 kaffir lime leaves, torn

1/4 cup sweet basil leaf

1 1/2 tbsp fish sauce

1 1/2 tsp palm sugar

1 tbsp cooking oil

sweet basil leaves and red chili slices for garnish

Slice the beef into thin pieces, about 3 cm thick
Saute the curry paste in oil over medium heat until fragant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir untill a film of green oil surfaces.
Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Tranfer to a pot , place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Arrange on serving dish and garnish with sweet basil leaves and red chilies before serving.
Serves 4