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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.
