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Penang curry beef with roasted eggplant
Penang curry beef with roasted eggplant
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Ingredients:
  • 350g eggplant, cut into 2cm pieces
  • 36.40 gm extra light olive oil
  • 270ml can coconut cream
  • 56.00 gm red curry paste
  • 100g salted peanuts, ground in a food processor
  • 2 x 400ml cans coconut milk
  • 40.00 ml palm sugar (see variation)
  • 48.80 gm fish sauce
  • 500g beef fillet, thinly sliced
  • 6 makrut lime leaves, crushed
  • 125.00 ml Thai basil leaves
  • Jasmine rice, to serve
Instructions:
  • Preheat your oven to 200°C. Place the eggplant in a roasting pan and generously drizzle with oil. Bake for 30-40 minutes, shaking the pan occasionally, until the eggplant turns golden brown.
  • In a wok, heat coconut cream over medium heat for 8 minutes until oil and cream separate. Stir in curry paste and cook for 2 more minutes. Add peanuts and mix well.
  • Gently pour in coconut milk, followed by sugar and fish sauce. Let it simmer for 20 minutes until you see red oil on the surface.
  • Combine the eggplant, beef, and lime leaves in the pot, simmer for 2 minutes. Take off heat and gently mix in the fresh basil leaves. Enjoy with fragrant jasmine rice.
  • You can substitute brown sugar for palm sugar.

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