Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Red curry paste with beef and Thai eggplants in coconut milk — the same technique as gaeng kiew wan gai but with a protein that requires a longer cooking time and a slightly different consideration for the fat contribution. Beef's higher myoglobin content and the tougher connective tissue of many beef cuts require longer simmering in the coconut milk than chicken — but the correct cut (thin-sliced tender beef for a quick curry vs. braising cuts for a slow one) determines the cooking time as much as the protein type.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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