Red thai curry with beef and thai eggplants recipe

Red Thai Curry with Beef and Thai Eggplants recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This flavorful and aromatic Red Thai Curry with Beef and Thai Eggplants recipe is a perfect blend of spices, tender beef, and the unique taste of Thai eggplants. The rich red curry paste adds a fiery kick to the dish while the creamy coconut milk balances out the heat. With each bite, you'll experience a burst of flavors that are both comforting and exotic. This recipe is a delightful combination of meat, vegetables, and spices that will transport your taste buds to the vibrant streets of Thailand.

Keywords: Red Thai curry, beef, Thai eggplants, spicy, aromatic.

Red thai curry with beef and thai eggplants recipe details

Red thai curry with beef and thai eggplants recipe, recipe Rating: 4.9
Number of votes:129 

Ingredients

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

Instructions

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.


Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a