| Gaeng Khiaw Waan Khun Maae - green curry |
 |
|
Gaeng Khiaw Waan Khun Maae green curry ingredients: 250 ml santen asli 250 ml santen cair 250 gr beef 60 gr small thai eggplants (pea size) 3 thai eggplants 3 jeruk purut / kaffir lime leaves 6 sprigs thai basil ingredients bumbu: 4 sereh (lemongrass) 3 cm laos (galangal) 1 kaffir lime 2 coriander roots 1/4 tsp salt 2 tsp black peppercorns 7 cloves garlic 3 red lomboks 9 green rawits 1/2 tsp trasi (shrimp paste) Preparation/method: Cut the meat into thin slices. Slice the eggplants fine. Slice the jeruk purut into thin strips. Roast the peppercorns for 5 minutes. Grate the lime peel for 2 1/2 tsp. Pound or grind the ingredients for the bumbu into a paste. Heat in a wok 125 ml santen asli and add the paste and fry it for 3 minutes. Add the remaining santen asli and the meat and fry it until the meat is done. Add the santen cail and cook it for 2 minutes. Then add the eggplans and the jeruk purut and fry it for 1 minute. Then add the basil and serve.
|