Serves 4
Ingredients:
- 12 oz chuck steak, cut into bite-size pieces
- 8 oz Thai round eggplants (about 10-12 eggplants) quartered
- 1 can of coconut milk
- 2 tablespoons of vegetable oil (optional)
- 2 tablespoons of fish sauce or 1 teaspoon of salt for vegan version
- 1-2 tablespoons of green curry powder (comes with SUYL)
- 1-2 tablespoons of palm sugar (comes with SUYL)
- ½ cup of fresh Thai basil leaves
- Thai basil and chili pepper for garnish (comes with SUYL)
Directions:
1. In a 2-qt saucepan, or cast-iron French oven, combine ½ cup of coconut cream (the thick layer at the top of a can of coconut milk), oil, and green curry powder over medium-high heat and stir until the green curry sauce is fragrant and the coconut fat separates. (about 2-3 minutes)
2. Add beef and stir well, then add the rest of coconut milk and bring to a gentle boil, stirring occasionally. Cover the lid and lower the heat to a simmer, and cook for about 15 minutes, stirring occasionally.
3. Cut Thai eggplants into quarters and immerse in water with a squeeze of lemon or lime juice. Drain the eggplants and add them to the saucepan along with fish sauce, palm sugar, and if necessary, just enough water to keep everything submerged.
4. Turn up the heat just enough to return the curry to a simmer, re-cover the lid, and continue to cook until the eggplants are tender. (about 5 minutes)
5. Taste for seasoning. No more sugar should be added, but more fish sauce may be needed. When the taste is good, remove from the heat, drizzle with Thai basil leaves.
6. Serve with jasmine rice or Thai rice noodles. (Fermented rice noodles-ขนมจีน)