A Mortar & Pestle Green Beef Curry

Authentic green curry paste recipe

made with fresh coconut milk. Hand pounded curry paste in a stone mortar & pestle enhances the flavors from the herbs, spices and shrimp paste. Learn what makes the curry paste green.

INGREDIENTS

Green Curry Paste

80g garlic

100g onion (red shallots)

40g (4-5) stalks lemongrass

60g birdeye chilies

2 kaffir limes (use skins only)

4 kaffir lime leaves

100g fresh galangal

1.5 tbsp shrimp paste (kapi)

1.5 tsp cumin powder

3 coriander roots

Green Beef Curry

1kg beef

1 bunch Thai sweet basil

400 g pea eggplants (mini eggplants)

2 cups coconut Cream

3 cups coconut Milk

2 Tbsp sea salt

2 Tbsp fish sauce

3 Tbsp brown sugar

Rice noodles (kanomjeen), jasmine rice or roti canai

DIRECTIONS

Green Curry Paste

1. Peel shallots and garlic. Slice lemongrass, galangal, coriander roots and kaffir lime leaves. Remove the kaffir lime skin and cut into small pieces.

2. Remove pea eggplants from stalk, make an incision and soak in salted water

3. Using a mortal & pestle pound lemongrass, galangal, coriander, kaffir lime skin and leaves into rough fibers

4. Add chilis and pound into the paste followed by the garlic and Onion

5. When all the ingredients become a fine paste add shrimp paste and cumin powder

6. The paste should be a vibrant green and you cannot recognize the individual ingredients.

This paste can be used for two batches of curry. Unused paste can be stored in the freezer.

Cooking the Curry

1. Cook 2 cups of coconut cream in a large wok on high until the oil separates from the cream

2. Add 300 grams of the chili paste, stir and cook until it becomes fragrant

3. Add 2 Tbsp of sea salt and cook on high for 10 –15 minutes, stirring constantly

4. Add beef and continue to stir for 5 minutes

5. Add fish sauce and sugar and cook for another 10minutes

6. Add the pea eggplants and cook for a further 5 minutes

7. Add the sweet Thai basil and turn of the heat.

8. Curry is ready to serve with rice noodles, jasmine rice or roti canai

Notes:

- This recipe uses fresh coconut milk, the cream is the first extract and the milk is the second and third extract from 1 kilogram of coconut pulp. This was bought in the market with fresh rice noodles.

- The cumin powder turns the curry paste into a vibrant green

- To make red curry paste, simply replace the birds eye chilis with dried red chilis

- Make an incision on the top of the pea eggplant so the curry flavor seeps into the vegetable to enhance it’s taste

Download Recipe

Green Curry with Beef

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