Some days are just so much better than others. Hubs decided, one day, to make me dinner. It’s an understatement to I say I was excited. I was exhilarated! And it was so much fun watching him prepare the ingredients while I nosied around trying to take pictures.
Hubs love Thai green beef curry with a passion. Our favourite one is from Sri Ayutthaya. It is so fiery that you can feel the sweat beads rolling down your neck upon the first bite! And the curry is thick, well-spiced and really tasty. So it was no wonder to me when he decided to make some at home. Then we can sweat all we want without the embarrassment of having to discreetly dry ourselves and ask for another 10 glasses of ice water.
We didn’t make the paste from scratch, that I have to admit first. I’ve done it before years and years ago. It wasn’t difficult and my late grandma gave me thumbs up. But with the myriad options of packet curry pastes around, we thought we should try a few out first, before venturing into making our own.
For this dish, hubs used:
I know it did seem like a whole lot of beef for 2 but that’s the star of the show. Tri-tip steak has really great marbling. So we cut it into small strips against the grain, which turned out really well.
According to the instructions on the packaging, we fried the green curry paste until fragrant then added a little water and coconut milk. It asked for about 150ml but gah… I just finished my 200ml carton. No sense keeping a teeny bit in the fridge until it turns bad, right?
Hubs said if the curry didn’t make him rain, it’s not good enough. I’m happy to report that the additional 4 chillies successfully drenched us in sweat.
“I know that Thou canst do every thing, and that no thought can be withholden from Thee.” (Job 42:2)
Thai Green Beef Curry
1/2 lbs (250gms) Tri-tip Steak, cut into thin strips against the grain
1 packet Green Curry Paste (about 1/2 cup)
3/4 cup Coconut Milk
2 cups water
1/2 large Brinjal or 3 Globe Brinjal, cut into 2 inch strips
10 stalks French Beans, stringed and cut into 2 inch sticks
2 Kaffir Lime Leaves (double-leaves on a stalk counts as one), stripped from spine
8 Bird’s Eye Chilles, or to preference
1 cup Thai Sweet Basil leaves
1 tbsp Fish Sauce
2 tbsp Palm Sugar Syrup (or brown sugar)
- Sauté curry paste for 1 minute until fragrant. Heating paste will start splattering so be careful.
- Pour in water and coconut milk. Bring to a boil.
- Add brinjal, beans, lime leaves, chillies, fish sauce and palm sugar syrup. Bring to boil and let vegetables cook until tender but still crisp.
- Scatter in beef strips and let the meat cook until barely pink, about 1-2 minutes.
- Add basil and adjust seasoning.
- Serve with rice or noodles!
* Our curry paste already contained spices and salt. Taste yours beforehand to ascertain if it needs more chillies or seasoning as every brand is different.