BEEF GREEN CURRY (KAENG KHEAW WAN NUA)
IAN KITTICHAI
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Recipes-BEEF-GREEN-CURRY-745x1024.jpg)
tags:Ian Kittichai, beef, curry, Josh Emett
Serves
4Preparation
30 minCook
2-3 hoursIngredients
3 litres water or beef stock | |
1kg beef short ribs | |
50ml vegetable oil | |
120g green curry paste | |
2½ cups (600ml) coconut milk | |
2-3 teaspoons Thai fish sauce | |
½ teaspoon palm sugar | |
20g pea eggplants or berry eggplants | |
2-3 makrut (kaffir) lime leaves, veins removed and torn into halves | |
10 Thai basil leaves | |
1 red finger chilli pepper, de-seeded and julienned | |
steamed jasmine rice, to serve |
Instructions
1. | In a large saucepan, bring the water or stock to the boil over a high heat. |
2. | Add the ribs, reduce the heat to medium-low and simmer gently for 2-3 hours or until tender. Set aside. |
3. | Heat a frying pan over a medium heat, and add the vegetable oil and curry paste. |
4. | Cook, stirring, for 5 to 10 minutes. Add the coconut milk, stir in and bring to the boil. |
5. | Add the Thai fish sauce to taste, palm sugar, cooked ribs, eggplants, makrut (kaffir) lime leaves and Thai basil leaves, and bring back to the boil. |
6. | Ladle into bowls and garnish with chilli pepper. |
7. | Serve with steamed jasmine rice on the side. |
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Josh-Emett-TheRecipeBook.jpg)
with photography by Kieran E. Scott, published by Upstart Press, $49.99.
Cover copyright © Josh Emett
Design copyright © Blackwell and Ruth Ltd, 2019
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