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Beef in coconut Green Curry (gaeng kiow wan nua)

Cook time: 0 min.
Servings: 1

Ingredients for Beef in coconut Green Curry (gaeng kiow wan nua)

0.5tspGround white pepper
0.5tspGround cumin
1tspFinhakket kaffir lime
1Finely chopped garlic cloves
1tbspMinced lemon grass
1tspGround coriander seeds
1.25dlCoconut milk
1.25dlBeef broth
10Coarsely chopped small fresh small green chili
175gLean beef into cubes
2tbspFish sauce
2Coarsely chopped long fresh green chili
2Chopped kaffir lime leaves
2tspShrimp pasta
2.5cmGalanga peeled and chopped
3Coarsely chopped coriander roots
3Coarsely chopped small shallots
3Quarter of a small green aubergines
4Coarsely chopped garlic

Instructions for Beef in coconut Green Curry (gaeng kiow wan nua)

To prepare the Beef in coconut Green Curry (gaeng kiow wan nua) recipe, please follow these instructions:

Low first the green curry paste. Shock the ingredients together in a mortar, in turn until you have a thick paste. It will provide approximately 3 tbsp. pasta. You should only use 1 tbsp. for this recipe, but the rest can be stored in a tightly closed glass jar in the refrigerator for up to three weeks and is used in other dishes.

Warm coconut milk for a low heat in a saucepan, but do not let it boil. Take it off the heat. Heat the oil in a wok and FRY garlic golden brown. Add 1 tbsp. of the green curry paste and stir it into the oil. Pour so the hot coconut milk in and stir to the mixture thickens.

Add the fish sauce and sugar and stir. Add the meat and place, for it will be Brown. Add the broth and cook for 3-4 minutes stirring occasionally. When the meat is just done, stir lime leaves in. Then the eggplants and basil leaves. Cook a moment and serve immediately.

If you want to save a little time, so buy a ready-made curry paste-then right quick ready.