Gang Keo Wan Thai Green Curry

Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingredients, adding the shrimp paste and shallots last. Best done with mortar and pestle, but a small food processor is OK. Meat Curry Dish 2 T curry paste 400 ml coconut milk 20 ml vegetable oil 250 g (1/2lb) meat (chicken fillet, beef, pork), cut into slices 200 ml homemade chicken stock 1 T white palm sugar 2 T fish sauce 1/2 cup French/green beans cut into 2 cm pieces 1/2 cup (15 - 20 leaves) Thai basil 3 or 4 Kaffir lime leaves (remove stems and dice finely) some (a handful) miniature egg plant Heat oil and saute paste until 'fragrant'. Start with hot oil then turn down and saute gently until 'just done'. Add coconut milk in three stages. (Hint: don't shake the tin before opening. The thick cream at the top mixes more easily with the thick paste and prevents lumps.) Start with some of the cream. Stir and bring each stage to the boil. Turn to high heat and, when boiling, add chicken stock. Add meat and boil (simmer) for 5 minutes for chicken - slightly longer for other meats. Add palm sugar, fish sauce, french beans, other ingredients except basil and cook until vegetables are just cooked. Add the basil and stir for 30 secs. Serve with lots of steamed rice. Serves four.