Thai Green Beef Curry

Sauté curry paste for 1 minute until fragrant. The paste will start splattering, so be careful.

Pour in water and coconut milk. Bring to a boil.

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.

Scatter in beef strips and let the meat cook until barely pink, about 1-2 minutes. Add basil and adjust seasoning.

Serve with rice or noodles!

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.