Amy shows how to level up Thai Green Curry with Beef. Full tutorial covering how to braise the meat and how to make the paste and curry. As a bonus, she is also schooling @mrnigelng , aka Uncle Roger, nieces and nephew's on how to pound properly (when making curry paste). | | | Gaeng Keow Wan Neua (serve 6-8)https://youtu.be/yXgSnvr_2ns1 kg beef1 cup of sweet basil6-7 leaves kaffir lime leaf1 1/2 palm sugar1 1/2 fish sauce1-liter coconut milk (you can add 250ml water if need be, for example, your coconut milk is too thick or youd like to add more vegetables into the curry)500 ml water + 500 ml coconut milk for beef braising180 g eggplant (after cleaning)60 g pea eggplant (after cleaning)*If you want to add more vegetable items, its good with bamboo shoot**Garnish with finely sliced red chilies Paste1/2 cup chopped lemongrass1/2 cup chopped Thai shallot1/4 cup chopped garlic1 1/2 tbsp chopped galangal 1 tbsp kaffir lime rind ( from 1 whole fruit)5 Green spur chilies (peppers) or 80 grams6 medium (2 inches long) green bird eye chilies 1-1 1/2 shrimp paste (recommend 1 tbsp for store-bought shrimp paste)2 spice spoons roasted cumin seed (before grinding)2 spice spoons roasted coriander seed (before grinding)2 spice spoons white peppercorn (optional, if youd like to lift the taste of spice)2 coriander root (optional, if youd like to raise herbal aroma)*No sea salt added in the paste as I use some salt when I braise the beef, and the shrimp paste I use is fresh and has a good balance already.**Spice spoon is 1 ml of capacity***If you are not happy with the green color, you can add 5-6 leaves of blanched sweet basil.#greencurry #uncleroger #pounding
