FISH SAUCE, LIME JUICE, PEPPERS , EGGPLANT WOW WHAT COULD BE BETTER DAN ENJOY

THAI BEEF WITH GREEN CURRY by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds flank or sirloin, steak cut on the bias into stripes

2 tablespoons green curry paste

2 tablespoons grape-seed oil

1 (19oz) can (MAY PLOY) coconut milk

1 bell pepper, cut into chunks

1 eggplant, cut into chunks

2 cups snap peas, cut on the bias

1 cup chicken stock

1/3 cup fresh basil

2 jalapeno or Thai chilies, seeded and sliced

1 onion, halved and sliced thin

5 cloves garlic, minced

1 thumb size fresh ginger, minced

2 tablespoons fish sauce

1/2- teaspoon cumin

1 tablespoon brown sugar

2 tablespoons lime juice

1 cup fresh cilantro, leaves and stems



DIRECTIONS:



1. In a blender add, chilies, onion, garlic, ginger, fish sauce, cumin, brown sugar, lime juice, cilantro.

2. Add 1/4- cup coconut milk, just to help blend.

3. Set aside.

4. Heat a wok over medium-heat, add oil then add green curry, stir-fry briefly.

5. Add the chicken stock, blended spices, and bring to a boil, add the meat.

6. Stir and reduce heat to medium, and cook about 6-8 minutes.

7. Stir in the coconut milk, eggplant, bell pepper, snap peas, stir everything together and simmer for about 10 minutes, or until eggplant is tender.

8. Taste and see if it needs more lime juice if too salty, add more sugar if not sweet enough, add more fish sauce if not salty or flavorful enough.

9. Sprinkle with a generous amount of fresh basil. Serve with jasmine rice

ENJOY DAN: (ROCK-ON)