The Creamy Beef And Eggplant Curry Recipe
Preparation time: 20 minutes
Total cooking time: 30-40 minutes
Ingredients for the creamy beef and eggplant curry recipe:
oil, for cooking
2-6 teaspoons red curry paste (ready-made paste)
500 g (1lb) topside steak, cut into strips
11/2 cups (375ml/12 fl oz.) coconut milk
4 kaffir lime leaves
100 g (3 1/2 oz.) pea-sized eggplants or chopped eggplant
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lime juice
2 teaspoons soft brown sugar
1/2 cup (15 g/1/2 oz.) Thai basil or coriander leaves
Directions for the creamy beef and eggplant curry recipe:
1. If you are thinking to try the creamy beef and eggplant curry recipe, start by heating the wok until very hot, and add 1 tablespoon of the oil and swirl it around to coat the side. Add the curry paste and stir for 1 minute over medium heat. Add the meat to the wok in batches and stir-fry for 3 minutes or until brown. Remove all the meat from the wok and set aside.
2. Add the coconut milk, kaffir lime leaves and 1 cup (250ml/8 fl oz.) water to the wok; bring to the boil and simmer for 12 minutes. Add the eggplants 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 serve immediately, sprinkled with the remaining basil or coriander leaves.
Nutritional Value for the creamy beef and eggplant curry recipe:
Protein 7.5 g;
Fat 13 g;
Carbohydrate 3.5 g;
Dietary Fibre 1 g;
Energy 653kJ (156cal)