Green Curry Burger with Bok Choy
Ingredients
4 beef patties, pan-fried
4 burger buns
1 small bunch of organic bok choy, stems cut into thick slices but keep bok choy leaves whole
2 tomatoes, sliced
Green curry ingredients:
6 green chilies, seeded
3 green bird’s eye chilies
8 shallots
2 slices galangal
2 stalk lemon grass
1 tsp coriander roots
1 tsp toasted shrimp paste
(Blend together until fine)
100ml MARIGOLD Evaporated Filled Milk
50ml coconut milk
1 tbsp fish sauce
1 tbsp sugar
1 tbsp kaffir lime leaves, chopped finely
Some fried potato chips salt to taste
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Heat 2 tbsp oil, sauté blended ingredients until fragrant. Add in MARIGOLD Evaporated Filled Milk, coconut milk, fish sauce, sugar and kaffir lime leaves.
Cook until it thickens slightly, season with salt and turn off heat.
Cut each bun into half. Butter the cut side and toast it tills lightly browned.
To assemble burger, place some sliced bok choy stems over bun, spread 2 tbsp green curry paste, put a piece of beef patty, 2 bok choy leaves, a slice of tomato and cover with bun cover.
Serve it with some fried potato chips on the side.
Any remaining green curry sauce can be stored in a glass bottle in the refrigerator for a week
