Green Curry Of Beef with corn & Thai basil
Green curries are hot, salty, and just a little sweet from the rich coconut cream used in the cooking. Kaffir lime leaves, cut chilies, and Thai basil leaves are customary garnishes.
1⁄4 cup cracked coconut cream (see right)
1⁄4 cup green curry paste (see opposite)
4oz (115g) boneless beef sirloin, with some fat attached, sliced into 1⁄4in (5mm) pieces
3 tbsp fish sauce, or to taste
1 cup coconut milk (see above) or chicken stock
2oz (55g) baby corn, cut in half lengthwise
2 large kaffir lime leaves, torn
3 young, fresh, green or red chilies, diagonally cut from the center and seeded
handful of Thai basil leaves
large pinch of shredded fingerroot (krachai) (optional)
large pinch of shredded white turmeric
(kamin kao) (optional)
1 Heat the cracked coconut cream in a wok or large saucepan. Add the curry paste and fry over medium heat, stirring regularly, until the cream is fragrant from the spices, 5–10 minutes.
2 Add the beef and simmer in the cream for a minute or so before seasoning with the fish sauce. Moisten with the coconut milk or stock. Bring to a boil, then add the corn and simmer for a few minutes, or until tender.
3 Add the remaining ingredients and simmer for a few seconds longer. Let rest, off the heat, for a minute before serving.