Temple of Thai - Thai Food Online

Thai Cooking News

Read this online at: http://www.templeofthai.com/news/2005/november.html

Featured Items: Featured Recipe & Ingredient:
Extra-Large Mortar & Pestle Thai Green Beef Curry
Popular Thai Cuisine 20% off Nittaya Brand Curry Paste

XL Mortar & PestleExtra-large granite mortar & pestle, only $35.95

Excellent gift idea for the avid cook! Make authentic Thai curry pastes, Indian chai teas, Italian pestos, and Greek aiolis with this functional, yet beautiful mortar & pestle. Hand carved, from long-lasting, non-porous, granite stone, imported from Thailand.{approximately: 9" diameter, 5 3/4" bowl, 6" height; 9" pestle; approx. 5-6 cups capacity; 22lb shipping wt.}

See more details & sizes of mortar & pestles!

Popular Thai Cuisine Step-by-Step Cooking Series, Popular Thai Cuisine
Sale $29.95 (normally $36.95)

111 of your favorite Thai recipes like Satay, Spring Rolls, Pad Thai, Thai Curry, and more in this gorgeous cookbook. Each recipe is laid out with step-by-step photos and directions with a beautiful full page photo of the finished dish. This wonderful book makes an impressive holiday gift. See the Green Curry Beef Recipe below from this book. Now on sale for only $29.95 until November 30!

For more details, to buy this book & see more cookbooks visit our site.

Green Beef CurryThai Green Curry with Beef

This Green Curry recipe features beef but could also be prepared with chicken or catfish. If sweet basil leaves are not available, you may substitute European basil, or leave it out.

Serve accompanied with a cooling soup, like Glass Noodle Soup (Gaeng Joot), stir-fry vegetables, and steamed jasmine rice.



  1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
  2. Saute the curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
  3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

See our site for the Thai green curry paste recipe.

Recipe source Popular Thai Cuisine ©2002 Sangdad Publications.

Shop for Thai food, Asian cookware & fruit carving items in our online grocery.

Fresh Green Curry PasteNew!Nittaya Brand Curry Paste

Nittaya curry paste is freshly made in the heart of old Bangkok with the finest authentic Thai ingredients. Kept refrigerated, not subject to heat processing like canned pastes, it is flown directly from Thailand to our location in New York City. Try it at our special introductory price in the Green Beef Curry recipe!

Shop for Nittaya fresh curry pastes

Copyright © 2006 Temple of Thai. All rights reserved.