Wednesday, 4 April 2012

Red thai beef and aubergine curry

Ingredients to serve 4:

1 large onion
3-4 garlic cloves
2 tbsp sunflower oil
1lb braising/casserole beef, diced
1 large aubergine, diced
2 tbsp red Thai curry paste
1 tbsp fish sauce
400ml coconut milk (canned or made by soaking dessicated coconut in water and then straining through a sieve)

1. Finely chop the onion and garlic until almost paste-like. Heat oil in a frying pan and fry onion and garlic for 2-3 minutes, stirring, until softened.
2. Add beef and aubergine and fry a few pieces at a time until browned.
3. Transfer to large saucepan or casserole and stir in curry paste, fish sauce and coconut milk. Bring to boil.
4. Cover and cook for c.1 hour until meat is cooked and tender. Alternatively use slow cooker (8-9 hours).
5. Serve with plain boiled rice and stir-fried pak choi or similar.
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