Thai Red Curry with Beef and Pea Eggplant

Name: Thai Red Curry with Beef and Pea Eggplant
Ingredients: 2.2 lbs beef chuck with some fat, cut into bite-sized pieces (about 1 kg) – Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside; 4 1/4 cups coconut milk, separated into thick and thin parts (about 1 kg) – Simmer the thick coconut milk until the oil separates and set aside; 3.5 oz red curry paste (about 100 grams); 7 oz pea eggplant (about 200 grams); 10 kaffir lime leaves; 1 red chili and 1 green chili, cut into pieces; 1 bunch Thai basil; 2 tablespoons fish sauce (adjust to taste depending on your curry paste)

อาหารทำเอง By Amorn Sangkrajang @Cook_29232004

Thai Red Curry with Beef and Pea Eggplant

อาหารทำเอง By Amorn Sangkrajang @Cook_29232004

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Ingredients

2.2 lbsbeef chuck with some fat, cut into bite-sized pieces (about 1 kg) – Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside
4 1/4 cupscoconut milk, separated into thick and thin parts (about 1 kg) – Simmer the thick coconut milk until the oil separates and set aside
3.5 ozred curry paste (about 100 grams)
7 ozpea eggplant (about 200 grams)
10kaffir lime leaves
1red chili and 1 green chili, cut into pieces
1 bunchThai basil
2 tablespoonsfish sauce (adjust to taste depending on your curry paste)

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Steps

1

Heat a pan and add both the thick and thin coconut milk along with the red curry paste.
2

Stir-fry over medium heat, alternating between adding thick and thin coconut milk, until the oil separates and it becomes fragrant.
3

Once the coconut milk has separated (you may not need to use all the thick coconut milk),
4

Add the remaining thin coconut milk and bring to a boil. Add the simmered beef and stir so the curry paste blends into the meat.
5

Let it boil for a while, then add fish sauce and adjust the seasoning to taste.
6

Add the pea eggplant, Thai basil, chilies, and kaffir lime leaves. Stir to combine and turn off the heat.
7

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