A delicious curry with tender and flavoursome beef.
Servings
2
Heat Level
Prep Time
10 mins
Cook Time
15 mins
Ingredients
450g beef serloin, finely sliced
1 tbsp vegetable oil
1 can Blue Dragon Coconut Milk
1/4 jar Blue Dragon Thai Green Curry Paste
4 torn kaffir lime leaves
1 - 2 tbsp Blue Dragon Fish Sauce
1 tsp brown sugar
150g small eggplant, quartered
1 small handful Thai basil leaves, chopped
2 green chillies, to garnish
Instructions
Trim off any excess fat from the beef. Using a sharp knife, cut into long, thin strips (this is easiest to do if it is well chilled). Set it aside.
Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1-2 minutes, until it releases its aromas.
Stir in half the coconut milk (the thicker part is best), a little at a time. Cook, stirring frequently, for about 5-6 minutes, until a sheen appears on the surface of the liquid.
Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and eggplants. Cook for 2-3 minutes, then stir in the remaining the coconut milk.
Bring back to a simmer and cook until the meat and eggplants are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use to garnish the curry.