Thai Green Beef Curry

• 1/2 cups Green Curry Paste
• 2 cups Water
• 3/4 cups Coconut Milk
• 1/2 whole Large Eggplant Or 3 Globe Eggplant, Cut Into 2-inch Strips
• 10 Whole French Beans, Stringed And Cut Into 2-inch Sticks
• 2 whole Kaffir Lime Leaves (double-leaves On A Stalk Counts As One), Stripped From Spine
• 8 whole Bird's Eye Chilies, Or To Preference
• 1 Tablespoon Fish Sauce
• 2 Tablespoons Palm Sugar Syrup (or Brown Sugar)
• 1/2 pounds Tri-tip Steak, Cut Into Thin Strips Against The Grain
• 1 cup (unpacked) Thai Sweet Basil Leaves

1. Saute curry paste for 1 minute until fragrant. The paste will start splattering, so be careful.
2. Pour in water and coconut milk. Bring to a boil.
3. Add eggplant, beans, lime leaves, chilies, fish sauce and palm sugar syrup. Bring to boil and let vegetables cook until tender but still crisp, about 5 minutes.
4. Scatter in beef strips and let the meat cook until barely pink, about 1-2 minutes. Add basil and adjust seasoning.
5. Serve with rice or noodles!
6. Note: Our curry paste already contained spices and salt. Taste yours beforehand to ascertain if it needs more chilies or seasoning, as every brand is different.

green curry, water, coconut milk, eggplant, beans, lime, us, fish sauce, sugar syrup, tri, sweet basil

Taken from tastykitchen.com/recipes/soups/thai-green-beef-curry/ (may not work)