1
tablespoon of oil
1 large onion, chopped
1-2 tablespoons Green Curry Paste
500 g round or blade steak, cut into
thin strips.
3/4 cup coconut milk
1/4 cup water
6 kaffir lime leaves
100 g pea sized eggplants
2 tablespoons soft brown sugar
2 teaspoons finely grated lemon or
lime rind.
1/2 cup fresh coriander leaves
1/2 cup shredded fresh basil leaves
1 Heat the oil
in a wok or large
frying pan. Add the onion and curry
paste, and stir fry for 2 minutes over
a medium heat.
2
Heat the wok until it is very hot;
add the beef in 2 batches and stir fry
until brown. Return all meat to pan. Add
coconut milk, water and kaffir lime
leaves to wok. Bring to boil, reduce heat
and simmer for 10 minutes or until
both beef and eggplant are tender.
3 Add the fish sauce, brown sugar and
lime rind to wok and mix well.
Stir in the coriander and basil. Serve
immediately with steamed rice. |
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