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Green
Beef Curry with Thai Noodles
(KAENG KHIAO WAN NUEA -
KHANOM CHIN)
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INGREDIENTS : |
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Vegetable oil |
4 |
tbsp. |
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Coconut milk |
2 |
cups or 16 fl.oz. |
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Green curry paste,
(Kaeng khiao wan paste) |
3 - 4 |
heaped tbsp. |
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Beef, sliced
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1 1/2 |
lbs/ 24 oz. |
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Fish sauce |
3 - 4 |
tbsp. |
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Granulated sugar |
1 |
tbsp. |
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Sweet basil leaves,
(bai horapha) |
1/2 |
cup |
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Red spur chili
peppers, sliced |
4 - 6 |
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(4 servings)
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1. Heat up the oil in a pan large enough to hold the curry.
Once the oil is hot, lower the
heat and add
the curry paste and fry the paste over a low heat, separating
the lumps as much
as possible. Stir constantly and do not let the curry burn.
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2. Add a little of the coconut milk to the curry paste to
soften the paste making it more spreadable. Add more coconut
milk saving about half for later use. Bring the sauce to the
boil, scraping the bottom of the pot to prevent scorching.
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3. Add the sliced beef and stir. Bring the curry back to a
boil and cook the beef until done. Add the rest of the coconut
milk, bring the curry back. to boil and season with fish sauce
and sugar. Before serving, add Thai basi leaves and garnish
with red spur chili peppers.
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4. Serve this dish with rice or spooned over cooked khanom
chin, which is Thai spaghetti sold dry in a box under the
name of nguan soon.
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| Tips…
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Green curry paste is available in most Asian grocery stores
and comes vacuum packed or
in cans. The amount
of chili paste used has to be adjusted depending on the saltiness
of the particular paste. Conseguently all your seasonings have
to be adjusted accordingly. Taste your curry before seasoning
with fish sauce or sugar. |
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All Thai curry
pastes contain most of the amazing Thai herbs. They differ from other
curries
as Thai curry pastes have fresh ingredients rather that dry herbs
and spices. |
