Green Curry with beef – Kaeng Khiao Wan Nuea

Kaeng Khiao Wan Nuea
(Green Curry with beef)

Place all the green curry paste ingredients in  an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for  5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper. 2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces 1 teaspoon cumin 1/2 cup fresh cilantro/coriander root (rak phak chi) 8 garlic cloves 10 green Thai chilli peppers (phrik khi nu) 10 jalapeno peppers (phrik chi fa) 1 teaspoon shrimp paste (kapi) 1/4 teaspoon minced kaffir lime skin (phio ma krut) 2 cups (16 fl oz/500 ml) coconut milk 1 lb(450g) beef, cut into 1-cm x 2.5-cm 1/4 cup (2 fl oz/60ml) fish sauce (nam pla) 1 tablespoon chopped shallot 3 tablespoons sugar 1 cup Thai eggplant (ma-khuea phuang) or tinned bamboo shoots 1/2 cup (4 fl oz/125 ml) coconut cream 6 fresh kaffir lime leaves (bai ma-krut) 1/4 sweet basil leaves (bai horapha)   red  jalapeno pepper (phrik chi fa daeng) for garnish