A delicious curry with tender and flavoursome beef.
Thai Green Curry Beef and Eggplant
Servings
2
Heat Level
Prep Time
10 mins
Cook Time
15 mins
Ingredients
- 450g beef serloin, finely sliced
- 1 tbsp vegetable oil
- 1 can Blue Dragon Coconut Milk
- 1/4 jar Blue Dragon Thai Green Curry Paste
- 4 torn kaffir lime leaves
- 1 – 2 tbsp Blue Dragon Fish Sauce
- 1 tsp brown sugar
- 150g small eggplant, quartered
- 1 small handful Thai basil leaves, chopped
- 2 green chillies, to garnish
Instructions
- Trim off any excess fat from the beef. Using a sharp knife, cut into long, thin strips (this is easiest to do if it is well chilled). Set it aside.
- Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1-2 minutes, until it releases its aroma.
- Stir in half the coconut milk (the thicker part is best), a little at a time. Cook, stirring frequently, for about 5-6 minutes, until a sheen appears on the surface of the liquid.
- Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and eggplants. Cook for 2-3 minutes, then stir in the remaining coconut milk.
- Bring back to a simmer and cook until the meat and eggplants are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use them to garnish the curry.
Recipe calls for
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