For curry paste:
green chilli cut to pieces
stalk lemon grass (chopped)
cup shallot (sliced)
cloves garlic (sliced)
inch piece ginger (sliced)
cup coriander leaves (chopped)
tsp coriander powder
tsp cumin powder
tsp white pepper powder
tbsp fish sauce
tbsp shrimp paste
tsp brown sugar
tbsp lemon juice
kg thin chunks of beef, thinly sliced
cups coconut milk
red bell pepper(diced)
cup sweet basil
cup beef stock
tbsp Noor Oil
This is a complicated dish, the green curry paste is made from scratch and not store-bought – which makes all the difference. The fragrant flavors of this dish immediately transport you to the Far East!
Blend all ingredients under curry paste namely cut green chilli, chopped lemon grass, sliced shallots, sliced ginger and garlic, chopped coriander leaves, coriander, cumin and white pepper powders, fish sauce, shrimp paste, sugar and lemon juice along with a little coconut milk.
Heat a non-stick pan under medium heat with 2 tablespoons of Noor Oil, sauté the green paste for 1 minute.
Add the beef to the pan and sauté well with the spices for another 2 minutes.
Pour the beef stock into the pan and bring it to boil for a few minutes, turn down the flame and let it simmer for about 10 minutes.
Save half cup of coconut milk aside, add the rest of the milk to the green curry. Cover the pan and allow cooking for about 10 minutes until the beef is tender and cooked.
Add in the bell peppers and cook for another 3 to 4 minutes.
Now turn down the flame to low, add the reserved coconut milk and sweet basil. You may adjust the taste of the green curry to your liking by adding lime juice or sugar.
Thai beef green curry tastes best when eaten with jasmine white rice, flavoured or spiced rice.