20green finger chillies, roughly chopped (more or less to taste)
2lemongrass stalks, white parts only, thinly sliced
8garlic cloves, smashed
1thumb-sized piece of galangal, thinly sliced
3small shallots, roughly chopped
10Thai sweet basil stalks
5coriander, cilantro stalks
Zest of 1/2 lime
5makrut lime leaves, fresh or frozen
1tspshrimp paste
FOR THE CURRY
2tbspcoconut or rapeseed, canola oil
450g1lb beef skirt steak, cut into thin strips against the grain
250ml1 cup unsalted Thai beef or chicken stock (or shop-bought stock)
400ml1 3/4 cups thick coconut milk
About 250g, 9oz vegetables such as baby corn, bamboo shoots, aubergine (eggplant), asparagus, broccoli, sliced lotus root
3tbspfish sauce, preferably Thai (gluten-free brands are available)
2spur chillies, thinly sliced to garnish
3makrut lime leaves, stalks removed and thinly sliced, to garnish
1handful of Thai sweet basil, roughly chopped, to garnish (optional)
Instructions
Prepare the curry paste by placing all of the paste ingredients in a food processor or blender and blending to a paste. You can add a drop of water if needed to assist blending. There will be a lot of paste, and yes, you do use it all in this recipe.
Heat the oil in a wok or large frying pan (skillet) and when visibly hot, stir in the beef and fry for about 8 minutes, or until almost tender enough to eat. Add the green curry paste, stirring so that the beef is coated with it.
Add the stock and bring to a simmer. Continue simmering for about 5–10 minutes, or until the beef is tender. Don’t rush this! The beef is ready when it’s ready.
Stir in the coconut milk and the vegetables and continue stirring until the vegetables are cooked to your liking. I prefer my vegetables a bit on the crunchy side and not too mushy. Add 3 tablespoons of fish sauce or to taste.
Garnish with the sliced spur chillies, thinly sliced lime leaves and perhaps some basil leaves.