Summary

Ingredients

• 1 can coconut milk, thin
• 300 g beef fillet (s), cut into 2 cm cubes
• 2 tablespoon fish sauce
• 0.5 tablespoon ½ palm sugar
• 10 small eggplant (s), white, quartered
• 3 chilli pepper (s), red, quartered lengthways
• 3 kaffir lime leaves, torn
• 15 g basil, fresh
• Chili paste:
• 20 small chilli pepper (s), fresh, green, roughly chopped
• 1 tablespoon shallot (s), sliced
• 1 tablespoon garlic, chopped
• 1 tablespoon galangal, chopped
• 1 stalk lemongrass, sliced
• 2 teaspoons salt
• 1 teaspoon coriander, whole
• 1 teaspoon shrimp paste
• 0.5 teaspoon ½ lime (n) - zest, chopped
• 0.5 teaspoon ½ coriander root, chopped
• 6 grains white pepper, crushed

Print Recipe Pin Recipe

Instructions

1. Process all ingredients for the chilli paste with the exception of the green chillies in a mortar or mixer to a fine paste. Mix in the green chillies.
2. Heat 200ml coconut milk in a saucepan. Add chili paste and cook for 2 minutes. Add the beef sirloin and the rest of the coconut milk and bring the pot contents to a boil. Add the fish sauce and palm sugar, cook for another 2 minutes, then add the aubergines and red chillies and cook for 1 minute. Stir in the torn lime leaf and cook for 1 minute, then add the basil and remove the pan from the hob.
3. Serve the curry in bowls with rice. Pork or chicken can also be used instead of beef.