Kaeng Khiao Wan Nuea
(Green Curry with beef)

This is a favorite of mine on cold winter days. I would call it a hearty Thai stew with a kick over rice. The French may cook with cream, salt and butter, but the Thais cook with coconut milk, fish sauce and spices.

Yum. Place all the green curry paste ingredients in an electric blender and process until smooth, not liquid, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. This should have a mixed aroma. Remember to stir constantly, burning food ruins it :-). Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.

I always feel that curries get better as they get closer to the end of a pot, like a stew, the more you keep reheating it and let it set or marinate the better it tastes.