Red Thai Curry with Beef and Thai Aubergines
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Heat the oil in a wok. Fry the beef in portions until it is evenly browned, then set aside.
- 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.
- 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.
- 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.
- 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.
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