Thai Green Curry with Beef, Thai Green Curry with Chicken, Thai Green Curry with Fish

This Thai Green Curry recipe uses beef as the main ingedient however this dish is equally delicious when prepared with chicken or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out. Serve accompanied with a cooling soup, like Glass Noodle Soup (Gaeng Joot) stir-fry or steamed vegetables, and steamed jasmine rice.

Ingredients

400 grams beef (a little less then 1lb.)

3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)

2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)

5 small fresh Thai eggplants, quartered 2-3 fresh red spur chilies, sliced diagonally

2 kaffir lime leaves, torn

1/4 cup sweet basil leaf (optional)

1 1/2 tbsp fish sauce

1 1/2 tsp palm sugar

1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)

Sweet basil leaves and red chili slices for garnish

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Preparation

Slice the beef into thin pieces, about about 1/3" (3 cm) thick. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.

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Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving

Thai Fresh Chicken Salad - ยําไก่บ้านทรงเครื่อง

Thai Chicken Salad

Ingredients

1 Lb. boneless chicken, ground
1 stalk fresh lemon grass finely chopped
3 kaffir lime leaves, finely chopped
4 red chili peppers, seeded and chopped (optional)
¼ cup of fresh lime juice
1-2 tablespoons of fish sauce*
1 tablespoon of ground roasted rice**
1 green onion chopped
7 sprigs Chinese parsley chopped
11 Mint leaves chopped
1 tehtmloon ground red chili peppers (optional)
Lettuce leaves and cabbage squares
Garnish: Green Onions sliced and Mint leaves

Cooking Instructions

Heat small skillet and poach the chicken in a little water but without oil, stirring constantly. Put chicken aside to cool. Using a bowl combine chicken, lemon grass, kaffir lime leaves, chopped red chili peppers, lime juice and fish sauce: mix well. Stir in ground roasted rice, green onion, chopped Chinese parsley and chopped mint leaves. Serves 6

*The amount of fish sauce you use will depend upon the brand selected and personal preference.
**To prepare ground roasted rice place rice in a in a heavy pan over medium heat. Carefully brown the rice until very dark brown. Set aside to cool. Place in blender or spice mill reduce to a fine powder. Store in an air tight container.