Beef or Chicken Green Curry Rabih Bou Habib

Rabih’s motto "Work hard in silence, let your success be your noise"

Frank Ocean

Ingredients

• 400 g beef or chicken

• 3 tbsp green curry paste • 2.5 cups of coconut milk • 5 small eggplants,

quartered

• 2-3 red spur chilies,

sliced diagonally

• 2 kaffir lime leaves, torn • 0.25 cup sweet basil leaf • 1.5 tbsp fish sauce

• 1.5 tbsp palm sugar

• 1 tbsp cooking oil

For the green curry paste

• 15 large green hot chilis

• 3 shallots, sliced

• 9 cloves garlic

• 1 tsp finely sliced galanga

• 1 tbsp sliced lemon grass

• 0.5 tsp finely sliced kaffir

lime rind

• 1 tsp chopped coriander, root • 5 peppercorns

• 1 tbsp roasted coriander seeds • 1 tsp roasted cumin

• 1 tsp salt

• 1 tsp shrimp paste

Preparation

1. Slice the beef or chicken into thin pieces.

2. Sauté the curry paste in the oil over a medium heat until fragrant. Reduce the heat and gradually add 1.5 cups of the coconut milk a little at a time. Stir until a film of green oil surfaces.

3. Add the beef or chicken and kaffir lime leaves. Continue cooking for 3 minutes until fragrant and the beef or chicken is cooked through.

4. Transfer to a pot and place over medium heat.

Cook until boiling.

5. Add the remaining coconut milk. Season with sugar

and fish sauce.

6. When the mixture returns to the boil, add the

eggplants. Cook until the eggplants are done.

Sprinkle sweet basil leaves and red chilies over, and then turn off the heat.

7. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Green curry paste

1. Combine the coriander seeds, cumin and peppercorns in a mortar and pound well. Transfer to a bowl and set it aside.

2. Pound the hot chili and salt together well. Add all the remaining ingredients, except for the shrimp paste, and pound until well mixed.

3. Add the cumin mixture and shrimp paste.

Continue pounding until smooth and fine.

Growing up, healthy eating habits were a pillar of Rabih’s education. A passion for food meant that from the get-go, he knew he wanted to pursue a career in the F&B industry. Years of hard work during which he built up a wealth of experience, a love of connecting with people through food and travels to Japan enabled Rabih to broaden his horizons and paved the way for him to open his own Asian restaurant. Ginger and co was born in 2010 and operates in Lebanon and Cyprus, with more restaurants set to follow.