Creamy Beef and Eggplant Curry Recipe

Preparation time: 20 minutes
Total cooking time: 30-40 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
2-6 teaspoons Red curry paste
500g topside steak, cut into strips

1 ½ cups coconut milk

1 cup water

4 kaffir lime leaves

100g pea-sized eggplants or chopped eggplant

1 ½ tablespoons fish sauce

1 ½ tablespoons lime juice

2 teaspoons soft brown sugar

½ cup fresh Thai basil leaves or coriander leaves

Method

1. Heat the oil in a wok or large frying pan. Add the curry paste and stir for 1 minute over medium heat. Add the meat to the wok in batches; stir fry for 3 minutes or until brown. Remove the meat from the wok and set aside.

2. Add coconut milk, water and kaffir lime leaves to the wok; bring to the boil and simmer 12 minutes. Add the eggplants to the wok and cook for 5-10  minutes or until tender. Return the beef to the wok and simmer for 3 minutes.

3. Add the fish sauce, lime juice and brown sugar to the wok. Add most of the basil or coriander leaves; toss and then serve with steamed rice. Sprinkle with the remaining leaves.

Note

The meat must be cooked for a short time so it remains tender.