I love to eat green curry. It is one of my favorite Thai dishes. It goes great with jasmine rice or rice vermicelli.

INGREDIENTS:

8 oz. beef (rib eye steak or other quality beef, sliced into bite-size pieces)
14 oz. coconut milk
3 tbsp. olive oil
3 tbsp. green curry paste
2 tbsp. fish sauce
2 tbsp. palm sugar
½ cup green beans (cut into 1" lengths)
1 cup Asian eggplants (cut in half)
½ cup sweet basil leaves
½ cup coriander leaves (sliced into a small pieces)
3 each kaffir lime leaves (cut in half)
2 each green chili pepper (discard seeds, then cut into small pieces)
1 pinch ground cumin
1 pinch ground coriander
1 pinch ajinomoto (seasoning)
1 tsp. light soy sauce
1 tsp. bourbon whiskey

PREPARATION:

1. Marinate the beef for about 10 minutes using a mixture of the light soy sauce and bourbon whiskey.
2. Using a mortar and pestle, pound the coriander leaves and set aside.
3. Heat the olive oil in a saucepan using a medium high heat setting.
4. Add the pounded coriander leaves and fry for minute, and then add green curry paste, ground cumin, ground coriander and stir-fry for a few minutes until fragrant
5. Add coconut milk a little at a time while stirring.
6. Add the beef and allow it to thoroughly cook.
7. Add the Asian eggplants, green beans, palm sugar, salt, fish sauce, ajinomoto, sweet basil leaves, kaffir lime leaves and green chili peppers.
8. Stir for a few seconds, then simmer for 5 minutes and turn off the heat.
9. Place the contents into a serving bowl and garnish with two (2) whole green chili peppers and one (1) stem of sweet basil

Makes 3 Servings