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Ingredients
For 4 Serving(s)
thai-green-curry-with-beef-and-eggplant
- 1 lb beef
- 1 T safflower oil
- 3 T green curry paste
- 2 1/2 c coconut milk
- 2 kaffir lime leaves
- 8 eggplant
- 1 red pepper
- 1/4 c basil
- 1 1/2 T fish sauce
- 1 1/2 t sugar
Thai Green Curry with Beef and Eggplant Directions
- Slice the beef against the grain into 1/3-inch-thick pieces. Set aside.
- Heat the oil in a wok or sauté pan over medium heat. Add the curry paste and sauté until fragrant, 1-2 minutes. Reduce the heat to low, and slowly stir in 1½ cups of the coconut milk. Cook, stirring, until a film of green oil surfaces. Add the beef and kaffir lime leaves and cook until fragrant and the beef is cooked through. Transfer to a large stock pot, and heat over medium heat until boiling. Stir in the remaining coconut milk, sugar, and fish sauce. When the mixture returns to a boil, add the eggplant. Cook until eggplant is tender. Fold in the basil and red pepper, and remove from heat.
- Serve garnished with more fresh basil leaves.