 |
1. Using a frying
pan, fry the green curry paste with half the coconut milk using
low heat. Add beef and stir-fry until the beef is thoroughly
cooked. |
|
2. Add the remaining
coconut milk, water and eggplants. Bring to a boil. |
|
3. Season with fish
sauce, sugar, sweet basil leaves, and red chillies. Quickly remove
from heat. |
|
Servings
The longer the curry is
left over the heat, the drier the curry will become. Add some
water if the curry appears too dry. 
Gaeng Khiew Wan Nua (Green Beef
Curry) 