Chef Chumpol

5 RECIPES

of R-HAAN, a 2-Michelin Star Restaurant in Bangkok

Green Curry With Beef And Bird’s Eye Chili

Green Curry with Beef and Bird's Eye chili is a treat for all your senses. The fresh curry paste gives the dish an appetizing green hue while fragrant Thai basil and spices have an appealing aroma. These small, tapered red and green chilies are extremely pungent and spicy! 

Turn mealtime into a joyful experience
CUISINES: Thai
LEVEL: MEDIUM
TIME: 1 hr 30 min
SERVING: 4 People
INGREDIENTS:
  • 1.1 lbs Beef Ribs
  • 4 cup Water
  • 200 ml Coconut cream
  • 1 pc Bay leaf
  • 2 tsp Salt
  • 1 tsp Peppercorn
  • 3 pcs Kaffir lime leaves
  • 1 Tbsp Sliced Lemongrass
  • 1 Tbsp Sliced Galangal
  • 0.5 tsp Peppercorn
  • 4 pc Green chili (2-3 inch/each)
  • 1 cup Bird's Eye chili
  • 2 tsp Salt
  • 1 tsp Kaffir lime zest
  • 1 Tbsp Chopped Coriander root
  • 2 Tbsp Sliced Lemongrass
  • 1 Tbsp Chopped Galangal
  • 0.25 cup Chopped Shallot
  • 0.33 cup Clover garlic
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 cup Green curry paste
  • 1 cup Coconut cream
  • 1.5 Tbsp Shrimp paste
  • 3 pcs Red chili
  • 300 g Beef ribs Coconut stock (From prepared beef ribs)
  • 1 tbsp Sliced Galangal
  • 10 pcs Bird's Eye chili
  • 4 pcs Kaffir lime leaves
  • 4 tsp Palm sugar
  • 1.5 Tbsp Fish sauce
  • 1 cup Sweet basil
LET'S START
Step 1
Step 1
Step 1
Preparing Beef Ribs: In a pot over medium heat, add water, coconut cream, a pinch of salt, beef ribs, bay leaf, galangal, lemongrass, kaffir lime leaves, and a couple of peppercorns. Bring it to a boil, lower the heat, simmer for 30-45 minutes or until the beef ribs are tender and soft.
Step 2
Step 2
Step 2
Making the Green Curry Paste: Add the following ingredients in a mortar, peppercorn, salt, kaffir lime zest, and coriander root. Pound several times, then add lemongrass, galangal, shallot and garlic, pound again until a fine paste.
Step 3
Step 3
Step 3
In the same mortar, add a pinch of coriander powder and a pinch of cumin powder. Blend well. Transfer the curry paste into a small bowl.
Step 4
Step 4
Step 4
In another pot over high heat, add coconut cream, green curry paste, and kaffir lime leaves. Stir until mixed well and fragrant. Lower the heat to medium, add shrimp paste, fish sauce, and a pinch of palm sugar, stir to mix well.
Step 5
Step 5
Step 5
Add more coconut cream, beef stock, and some green chili. Then add cooked beef ribs into the curry sauce. You may add more beef stock, coconut cream, and other spices according to your taste. Turn up the heat, add a few red chilies and sweet basil leaves. Remove from the heat at once.
Step 6
Step 6
Step 6
Plating: Transfer the curry to a serving pot, put some Kaffir lime leaves on top, and ready to serve.
Final Notes
Final Notes
There’s a common misconception that Thai green curry is green in color from all the Thai basil used in the recipe. The real green color of the curry comes from green chilies. If you prefer a spicy curry, simply increase the amount of fresh green Thai chili peppers in the curry paste recipe.