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.
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.
