Creamy Beef and Eggplant Curry
Creamy Beef and Eggplant Curry is a sauce heavy dish made with a seasoned sauce and is typically eaten with rice. Curry can contain fish, meat, poultry, fish and/or vegetables.
Curry’s can be dry, cooked with a small amount of liquid that evaporated during the cooking process. More typical is the use of a water based broth or gravy, coconut milk, dairy cream, yoghurt legume purée, crushed onion or tomato purée.
Creamy Beef and Eggplant Curry
Robert Moreland
4
20 minutes
40 minutes
Thai
Curry
Ingredients
- 1 tablespoon oil
- 2-6 teaspoons Red Curry Paste
1 lb top round steak (or plant based equivalent), cut into strips or chunks
- 1-1/2 cups coconut milk
1 cup water
1 tablespoon lime zest or 4 lime leaves
2 lbs of eggplant chopped
- 1-1/2 tablespoons lime juice
- 1-1/2 tablespoons fish sauce
- 2 teaspoons soft brown sugar
1/2 cup Thai basil leaves
Directions
Heat the oil in a large sauté pan or wok. Add the curry paste and stir for 1 minute over medium heat. Add meat and stir-fry for 3 minutes or until brown. Remove the meat and set it aside.
Add coconut milk, water and live zest (or lime leaves) to the pan or wok; bring to the boil and simmer for 12 minutes.
Add the eggplants to the wok and cook for 5-10 minutes or until tender. Return the beef to the wok and simmer for 3 minutes.
Add the fish sauce, lime juice and brown sugar. Add 3/4ths of the basil leaves and toss. Serve with steamed rice. Sprinkle with the remaining basil leaves.
