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 |