1 tablespoon coriander root, finely sliced
15 green hot chilies with stalks
3 tablespoons green curry paste
200 grams beef top round, sliced into bite-sized pieces
2 cups coconut milk
1 tablespoon fish sauce
1 teaspoon palm sugar
1/4 teaspoon sea salt
1/2 cup coconut cream
3 kaffir lime leaves, torn
1/2 cup sweet basil leaves
10 green and red hot chilies
1. In a mortar, pound the coriander root and hot chilies with stalks together. Add the curry paste and pound finely. Put aside.
2. Cook the beef in coconut milk over low heat until it is tender. Skim V2 cup of coconut oil from the surface and pour into a pan. Place the pan over medium heat and sauté the curry paste until it is fragrant and the green oil surfaces. Turn off the heat.
3. Pour the mixture in step 2 into the beef pot, stirring to combine. Bring to a boil over medium heat. Season to salty and spicy taste. Add the coconut cream, kaffir lime leaf, sweet basil leaves and hot chilies. Turn off the heat when it boils again.
4. Ladle into a serving bowl and serve.