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Jungle curry of beef
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| 1 lb | flank steak cut into slices |
| 2 pc Japanese eggplant cut into 2" pieces | |
| 1 large | sweet potato |
| roll cut | |
| 2 cups | snake beans |
| 2 tbsp | pak chii farang, (long leaf coriander) |
| 6 large | shallots, sliced |
| Oil for deep frying | |
| 4 tbsp | green curry paste |
| 4 cups | chicken stock |
| 2 tbsp | vegetable oil |
| 1 tbsp | palm sugar or brown sugar |
| 2 tbsp | fish sauce |
| Curry paste | |
| 40 green chilies | |
| Large pinch | salt |
| 4 tbsp | galangal, chopped |
| 4 tsp | kaffir lime zest finely grated |
| 4 tsp | coriander root, chopped |
| 8 tbsp | garlic, chopped |
| 4 tsp | shrimp paste |
| Garlic paste | |
| 8 cloves | garlic, peeled |
| 4 pinch | salt |
3 green chilies
Make curry paste by processing the ingredients until smooth
Then make garlic paste by food processing together the ingredients.
Heat oil in a frying pan, deep fry shallots until golden, remove and set aside.
Pour off all the oil into a bowl except for 1 tbsp, add garlic paste and fry over medium-high heat until golden, stirring regularly.
Add curry paste and continue to fry until fragrant enough to produce a sneeze.
Season with sugar, then add fish sauce. Add stock and when boiling, add eggplant and sweet potatoes. When half cooked, add beef and simmer until just cooked - about a minute or two.
Finnish with pak chii farang and deep fried shallots.
Recipe uploaded with Shop'NCook for iPhone.
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