SPOTLIGHT

Grilled beef with rocket salad (ยำเนื้อย่างผักร็อกเก็ต)

This grilled beef salad menu is paired with a beer. WoW!! With a spicy and sour taste. It makes the taste very interesting. It is an appetizing menu. I want you to try to make for friends. Or family to eat on weekends with some beer.. For meat, you can use the tenderloin, sirloin , Brisket ect. Let's see how to do that very easily.

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Varity of eggplants and beef in green curry

 


This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef simmered together with Varity of eggplants and red pepper (green pepper can be added too).  This curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the store-bought variety, especially when it's so easy to make from scratch, and so very flavorful and fresh-tasting. Top the curry with fresh basil and coriander, and then sit back and savor the wonderful Thai flavors and aroma this dish brings. Enjoy!  (Intro: Darlene Schmidt)

Ingredients:
  • 500 g.beef
  • 1 cup coconut milk
  • 1-2 Thai eggplants
  • 1 Purple eggplants
  • A bunch of pea eggplants
  • 2 tbsp green curry paste
  • 2 tbsp fish sauce
  • 1 ½ tbsp sugar palm
  • ½ cup sweet basil leaves
  • 4-5 kaffir lime leaves
  • 3 fresh chilies

How to Cook:
  1. Pour about ½  cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
  2. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
  3. When coconut cream has an oily sheen, add meat, stir well until the meat are getting cook.
  4. Meanwhile, add coconut milk about 2 tbsp each time (add about 3 times) and stir regularly.
  5. Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the meat are tendered.
  6. Clean all Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.
  7. Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
  8. When the meat are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.)
  9. Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat.
  10. Spoon the curry in a bowl and serve immediately with hot steamed rice.