Beef Red Curry With Thai Eggplants

Thai flavours sping to life in this hearty beef and eggplant curry.

The ingredient of Beef Red Curry With Thai Eggplants

• 600g beef chuck steak cut into 3cm pieces
• 400ml can coconut milk
• 12 thai eggplants trimmed halved
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon finely grated palm sugar
• 1 bunch thai basil leaves picked
• 1 2 cup coriander leaves
• steamed jasmine rice to serve
• 1 teaspoon 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 kaffir lime leaves chopped
• 2 garlic cloves chopped
• 3 sprigs coriander washed dried
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 2 teaspoon ground nutmeg
• 1 2 teaspoon salt

The Instruction of beef red curry with thai eggplants

• to make the red curry paste place shrimp paste chillies galangal shallots lemongrass kaffir lime garlic coriander coriander seeds cumin peppercorns nutmeg and salt in a large mortar and gently pound with a pestle until a smooth paste forms
• heat a wok over high heat add curry paste and cook stirring for 2 minutes add beef and coconut milk bring to a simmer reduce heat to low cook loosely covered stirring occasionally for 1 1 2 hours or until beef is tender add eggplants fish sauce lime juice and sugar and cook stirring occasionally for 15 minutes or until eggplants are tender
• spoon beef curry among serving bowls top with basil and coriander leaves serve immediately with steamed rice if desired

Nutritions of Beef Red Curry With Thai Eggplants

calories: 563 084 calories
calories: 28 grams fat
calories: 18 grams saturated fat
calories: 26 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 41 grams protein
calories: n a
calories: 956 21 milligrams sodium
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calories: nutritioninformation