Frank's Recipes! Green Beef Curry

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Green Beef Curry

10-20 mini green chilli peppers (prik chi noo)
2 shallots/scallions
2-3 big cloves garlic
4 cm galanga (or 3 cm ginger root)
2 teaspoons coriander
1 teaspoon cumin seed
1 stick lemon grass
2 teaspoons shrimp paste
1 teaspoon chopped lemon peel
1 teaspoon finely chopped coriander root or stick
2 teaspoons salt
4-6 white peppercorns.

Clean the chilli's (wash them, stems of, cut them lengthwise). If you like it hot leave the seeds in, if not ... remove them. But be careful, of you rub your fingers in your eye during this, it can be very painful. Chop the chilli's and set aside. Clean the shallots, chop them finely. Peel the cloves of garlic and chop them. Put the shallots and garlic in the mortar of blender. Peel the galanga (or ginger root), chop and add to mortar/blender. Then add in the mortar/blender: coriander seed, cumin seed, chopped lemon grass, shrimp paste and lemon peel, coriander root, salt en pepper. Make this into a smooth paste. If it's to dry, add some oil to it. Then add the chilli's and set aside.

Then you need:
1,5 litre thin coconut milk
350 lean beef
2 tablespoons fish sauce (nam pla)
1 tablespoon palm or cane sugar
10-12 mini white aubergine
3 large red Spanish peppers
4 lemon leaves
4-5 basil leaves.

Take about 2 - 2,5 dl coconut milk (half a pint) and poor into a pan with a thick bottom. On a low fire bring to boil. Add the paste and cook while stirring for 2-3 minutes until the sauce is blended all in. Cut the beef in very thin slices (put the beef for 40 minutes in the freezer, then it's easy to slice as thin as you like) and add to the sauce. Poor in the rest of the coconut milk and bring to the boil again. Add fish sauce and palm sugar, stir occasionally. Cut the aubergines into four and add.

Wash the Spanish peppers, cut them lenthwise (do or don't: remove seeds) and cut into chunks. Add to the sauce. Cook gently for about 4 minutes. Add the washed and finely sliced lemon leaves, cook another 2 minutes, add basil leaves and take the pan from the fire.

Serve with steamed or cooked Thai pandan rice and a salad.