Spicy Beef Curry Recipe

Preparation time: 20 minutes
Total cooking time: 30-35 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
1 large onion, chopped
1-2 tablespoons Green curry paste

500g round or blade steak, cut into thick strips

¾ cup coconut milk

¼ cup water

6 kaffir lime leaves

100g pea-sized eggplants

2 tablespoons fish sauce

1 teaspoon soft brown sugar

2 teaspoons finely grated lime rind

½ cup fresh coriander leaves

½ cup shredded fresh basil leaves

Method

1. Heat the oil in a wok or large frying pan. Add the onion and curry paste, and stir for 2 minutes over medium heat until fragrant.

2. Heat the wok until it is very hot; add beef in 2 batches and stir-fry until brown. Return all meat to pan. Add coconut milk, water and kaffir lime leaves to wok. Bring to the boil, reduce heat and simmer for 10 minutes. Add the eggplants and simmer, uncovered, for another 10 minutes or until both the beef and eggplants are tender.

3. Add the fish sauce, brown sugar and lime rind to wok and mix well. Stir in the coriander and basil. Serve immediately with steamed rice.

Hint

Use diced, standard or long, thin eggplants if pea-sized aren't available.