แกงเขียวหวาน (kang khiew-waan)
Green Curry

Green Curry Paste
2 stalks of lemon grass, cut into 1/2-inches pieces
1 tablespoon of sliced galangal
1 teaspoon of cumin
1/2 cup fresh cilantro root
8 garlic cloves
10 green Thai chili peppers
10 jalapeno peppers
1 teaspoon of shrimp paste
1 tablespoon of chopped shallot
1/4 teaspoon of minced kaffir lime skin

Place all the green curry paste ingredients in an electric blender, and process it until it's smooth, or pound it with a mortar.
Or buy a canned green-curry paste from an Asian grocery store.

coconut milk                                                          3 cups
beef, pork, chicken, or shrimp                                1 lb
      cut into 1/2 x 2 inch  pieces
fish sauce                                                               3 tablespoons
sugar                                                                      1 teaspoons  (optional)
chopped Thai eggplant, bamboo shoots,                  1 cup
     or any vegetables
sweet basil leaves                                                    7-8 leaves
red pepper                                                              1

1.  Pour about 1 cup of coconut milk into a large saucepan and heat to boiling. 
3. Add green curry paste and mix well (for about 1 minute).
4. Add the beef, fish sauce, and sugar.  Cool at a slow boil for 5 minutes. 
5.  Add coconut milk and leave till it boil.
6. Add the eggplant, bamboo shoot, or other vegetables and simmer for 2 minutes and stir to combine. 
7. Remove the contents to a serving bowl, and garnish with the red pepper and basil leaves. 
Serve with rice or rice noodle.