Red thai curry with beef and thai eggplants recipe
Red Thai Curry with Beef and Thai Eggplants recipe
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|750 g||beef, rump steak|
|some||oil, sunflower, peanut or soy oil, no olive oil!)|
|4 tbsp||red Thai curry paste|
|750 ml||coconut milk|
|6||kaffir lime leaves|
|100 g||Thai pea-size eggplants, makua puang|
|4||Thai eggplants, golfball-size, makua praw|
|2 tbsp||fish sauce|
|2 tbsp||lime juice|
|1 tbsp||brown sugar|
|6||red chilies, size of a finger|
|2 handful||Thai basil, Bai Horapa|
Wash eggplants, cut makua praw in quarters and soak all in salted water. Pick basil leaves from their stems.
Heat the oil in a wok or large frying pan. Add meat to the wok in batches; stir-fry until brown. Remove meat from the wok and set aside.
Add the curry paste (take less if you are not used to spicy food!) and stir for 1 minute over medium heat. Take care not to burn it, stir constantly. Add 500 ml of the coconut milk and kaffir lime leaves; simmer for 10 minutes.
Add meat and the remaining coconut milk and simmer for further 10 minutes or until the meat is tender.
Add eggplants and red chilies, fish sauce, lime juice, and sugar. Cook for further 5 minutes until the eggplants are tender.
Add Thai basil leaves, toss, and serve with rice.
As part of a Thai dinner this amount should be good for 8 people.
ca. 40 min
Grade of difficulty:
Calories per portion:
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