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Beef red curry with Thai eggplants
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Vibrant Thai beef and eggplant curry bursting with flavor.
Ingredients:
  • 600g beef chuck steak, cut into 3cm pieces
  • 400ml can coconut milk
  • 12 Thai eggplants, trimmed, halved
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 20.00 ml finely grated palm sugar
  • 1 bunch Thai basil, leaves picked
  • 125.00 ml coriander leaves
  • Steamed jasmine rice, to serve
  • 6.10 gm shrimp paste
  • 8 fresh red birdseye chillies, seeded (if desired)
  • 2cm piece galangal, finely chopped
  • 2 purple Asian shallots, chopped
  • 1 lemongrass stalk, white part only, chopped
  • 2 makrut lime leaves, chopped
  • 2 garlic cloves, chopped
  • 3 sprigs coriander, washed, dried
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1.25 gm ground nutmeg
  • 1.20 gm salt
Instructions:
  • Combine the shrimp paste, chillies, galangal, shallots, lemongrass, kaffir lime leaves, garlic, coriander, coriander seeds, cumin, peppercorns, nutmeg, and salt in a large mortar. Gently pound with a pestle until a smooth red curry paste forms.
  • 1. Preheat a wok over high heat, then toss in the aromatic curry paste and stir-fry for 2 minutes. 2. Introduce the beef and creamy coconut milk to the wok, bringing it to a gentle simmer. 3. Lower the heat and let it gently cook, partially covered, for 1 1/2 hours until the beef is fork-tender. 4. Mix in the eggplants, fish sauce, lime juice, and sugar, and continue cooking for 15 minutes until the eggplants have softened to perfection.
  • Ladle the beef curry into serving bowls, garnish with fresh basil and coriander leaves, and serve promptly with steamed rice on the side, if preferred.

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