I made Miang-Kum. It was perfect for the hot weather and my chilli loving friends. With stems leftover from collard green I used for Miang-Kum, I made collard green stem spicy salad. The recipe is kind of experimental but I'll post it here soon.
And for the main dish, I made beef green curry with Chinese eggplants served with rice - which was very well received by my guests.
Ingredients
- 2 pounds of beef (I used top sirloin) - sliced
- 2 Chinese eggplants, cleaned, trimmed and cut into chunks
- 1 head of garlic - peeled
- About 3 inches of ginger - peeled
- 5 shallots
- 5 kafir lime leaves (or substitute with lime zest)
- 2 cans coconut milk
- 1/2 cup green curry paste
- 1 tablespoon cooking oil
- 1 teaspoon raw sugar
- Fish sauce to taste
- About a cup of picked Thai basil
Directions
- Chop garlic, ginger, shallots and lime leaves really finely. I put everything in a food processor and let it run for about 1 minute.
- Coat the bottom of a large pot with oil and place on a stove top at medium high heat. Stir curry paste and chopped spice in the heated pot for about 30 seconds. Be careful not to burn.
- Pour two cans of coconut milk into the pot. Add beef. Reduce the heat to medium and let the beef cooked. Stir occasionally so that pieces of beef cooked evenly.
- When the beef is cooked, reduce the heat to low and add eggplants. Add sugar and fish sauce to taste. Take care not to let the curry bubble or boil.
- When the eggplants are cooked and soft but not too soft, turn off the heat. Sprinkle Thai basil over the curry. Serve with cooked rice.
I wish eggplants keep their color when cooked. The dish would have been much prettier.
