Red Thai Curry with Beef and Thai Aubergines

Summary

Ingredients

• Oil, for frying
• 4 tablespoon curry paste, red, or less
• 750 g beef, e.. rump steak
• 750 ml coconut milk
• 6 kaffir lime leaves
• 100 g eplant (s) (Maküa Püan), Thai pea eplant
• 4 eggplant (s) (Maküa Po), the size a golf ball, green or green-white
• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 1 tablespoon sugar, brown
• 6 piece (s) chilli pepper (s), red, finger-length
• 2 handfuls Thai basil (Bai Horapa)

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Instructions

1. Cut the beef into fine strips. Wash the aubergines well, remove the stalk and cut the golf ball-sized quarters. Place in salt water so they don`t turn brown. Pluck the basil from the stalks, wash and set aside.
2. Heat the oil in a wok. Fry the beef in portions until it is evenly browned, then set aside.
3. Fry the curry paste in a wok over medium heat for about 1 minute. Be careful so that it does not burn, stir constantly. Then add 500 ml coconut milk and the kaffir lime leaves and simmer for 10 minutes.
4. Put the meat in the wok, as well as the rest of the coconut milk, and simmer for another 10 minutes until the meat is tender.
5. Now add the aubergines and whole red chili peppers, season with fish sauce, lime juice and sugar and let the aubergines soften in about 5 minutes. Finally add Bai Horapa, let it collapse briefly and then serve immediately with rice.
6. This amount is enough as one of 5 dishes in a Thai menu. As a main course with only rice it is enough for 4.