Green Beef Curry with Thai Aubergines Recipe

1      Reviews by:    Freddie Cannon   Green Beef Curry with Thai Aubergines Recipe adds curry paste and coconut milk to hot vegetable oil then adds beef sirloin strips, lime leaves, fish sauce, sugar and aubergine adding basil just before done and garnishing with green chillies. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Thai    Servings:4 Calories per Serving:637 Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   25 Minutes Total Time:   35 Minutes

INGREDIENTS

• 1 lb. beef sirloin
• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 2 1/2 cups coconut milk
• 4 kaffir lime leaves, torn
• 2 tbsp Thai fish sauce
• 1 tsp palm sugar (jaggery) or light muscovado (brown) sugar
• 5 oz small Thai aubergines (eggplants), halved
• a small handful of fresh Thai basil
• 2 fresh green chillies, to garnish

DIRECTIONS

• Trim off any excess fat from the beef. Using a sharp knife, cut it 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 to 2 minutes, until it is fragrant.
• Stir in half the coconut milk, a little at a time. Cook, stirring frequently, for about 5 to 6 minutes, until an oily sheen appears on the surface of the liquid.
• Add the beef to the pan with the kaffir lime leaves, Thai fish sauce, sugar and aubergine halves. Cook for 2 to 3 minutes, then stir in the remaining coconut milk.
• Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving. To prepare the garnish, slit the fresh green chillies and scrape out the pith and seeds. Shred the chillies finely and sprinkle over the curry.

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