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<p></p> <p><b>New page</b></p><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> [[File:Missing-image-232x150.png|400px|left]]<br /> :This makes a good green curry, but I think I prefer [[Thai Green Curry - Fish|David Thompson&#039;s]] substituting beef and aubergines for the fish and sweetcorn.<br /> :Adjust the number of chillies depending on which type you can get and how hot they are - the number in the recipe is ridiculously large if the chillies are at all hot<br /> :If you can&#039;t get all the ingredients, improvise or omit, as long as you have most of them<br /> :Make chilli paste an hour or so in advance<br /> :Use good quality coconut milk, e.g. Blue Dragon<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :2 tins thin coconut milk<br /> :300g beef sirloin or similar, cut into 2.5x2x1 cm slices<br /> :2 tbsp fish sauce<br /> :½tbsp palm sugar (or ordinary sugar)<br /> :10 small white aubergines, quartered (or 1 ordinary aubergine)<br /> :3 fresh red chillies, quartered lengthwise<br /> :3 kaffir lime leaves, shredded<br /> :15g fresh basil leaves<br /> <br /> ;for the chilli paste<br /> :20 small fresh green chillies, roughly chopped<br /> :1 tbsp sliced shallot<br /> :1 tbsp chopped garlic<br /> :1 tbsp sliced galangal (or ginger if you cant get)<br /> :½ stalk lemongrass, sliced<br /> :2 tsp salt<br /> :1 tsp shrimp paste - &#039;&#039;&#039;&#039;&#039;I always omit because I&#039;m not keen on taste and smell&#039;&#039;&#039;&#039;&#039;<br /> :½ tsp kaffir lime zest<br /> :½ tsp chopped coriander root or stem<br /> :6 white peppercorns<br /> <br /> ==Method==<br /> #Pound all the chilli paste ingredients - &#039;&#039;except the chillies&#039;&#039; - in a pestle and mortar, or a blender. Stir in chillies<br /> #Heat half a tin of coconut milk in the pan, add the chilli paste and cook for 2 minutes.<br /> #Add the beef and the rest of the coconut milk and bring to the boil<br /> #Add the fish sauce and sugar and boil for 2 more minutes, then add aubergine and chilli and cook for a minute. Stir in lime leaf and boil for a minute. <br /> #Remove from heat and add basil leaves<br /> <br /> &lt;small&gt;&#039;&#039;Thai Cooking&#039;&#039; Kurt Kahrs&lt;/small&gt;</div>

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