Green Curry Beef

2 cans coconut milk, thick cream separated from the milk

¼ cup (or to taste) Green Curry Paste (see recipes in Chapter 1)

1½ pounds sirloin, cut into thin strips

¼ cup brown sugar

¼ cup fish sauce

1 pound eggplant (Japanese, Thai, or a combination), cut into ¼-inch slices

6 serrano chilies, stemmed, seeded, and cut in half lengthwise

1 cup basil

1. Place the thick cream from the coconut milk and the curry paste in a large soup pot and stir to combine. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 2 to 3 minutes.
2. Add the beef and the coconut milk, stirring to combine. Return the mixture to a simmer.
3. Add the sugar and the fish sauce, stirring until the sugar dissolves, about 2 minutes.
4. Add the eggplant and simmer for 1 to 2 minutes.
5. Add the serrano chilies and cook 1 minute more.
6. Remove from heat and stir in the basil.

Hot Stuff

Let your guests know that the chilies are hot and are not to be eaten by the faint of heart. They add plenty of heat and flavor just being on the plate!