- 1 pound beef, cut into cubes
- 2 cups water
- 1 shallot, chopped
- 1/4 pound Thai mini eggplants
- 1/4 pound green beans
- 6 kieffer lime leaves, minced
- 2 teaspoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon fish juice
- 1 teaspoon lemon rind
- 2-3 sprigs fresh coriander
Ingredients for the green curry paste:
- 5 green chili peppers
- 20 green bird’s eye chili peppers
- 10-15 garlic cloves, skinned, chopped
- 3-4 shallots, chopped
- 2-3 lemongrass, chopped
- 3-4 sprigs fresh coriander
- 2 tablespoons coriander powder
- 2 teaspoons shrimp paste
- 1 teaspoon cumin powder
Ingredients for the marinade:
- 3-4 cups fish sauce
- 2 tablespoons pepper
- 1 teaspoon sugar
- 2-3 garlic cloves, crushed
In a pot, mix the fish sauce with pepper, garlic, salt and sugar, then add the beef. Make sure the meat is completely covered by the liquid. Put it in the fridge and let it marinate for 4-5 hours minimum.
Put the green curry paste ingredients in the food processor and blend them until they turn into a fine paste.
In a bowl, mix the coconut milk with 2 cups of water.
Heat a tablespoon of olive oil in a wok. Stir fry the shallots with 2 tablespoons of the green curry paste. After one minute, add the coconut milk and bring it to a boil. Add the kieffer lime leaves, the eggplants and the green beans. Mix well and let simmer for 10-15 minutes.
Add the beef, the lemon rind, lime juice, brown sugar and fish sauce. Continue cooking for about 10-15 minutes or until the beef is tender. Sprinkle with coriander. Serve hot.