Serves : 6
Preparation time : 20 minutes
Cooking time : 15 minutes
Ingredients :
1 portion boiled coconut cream
1 portion red curry paste
500g beef tenderloin, cut into 1.5cm thick slices
1 portion thin coconut milk
1 medium long eggplant, halved lengthways, then cut into 2.5cm lengths
4 bird's eye chillies + 5-6 extra for garnishing
3 red chillies, slices into rounds
300g peeled pineapple, cut into 2.5cm cubes
1 sprig sweet basil leaves
red chilli strips
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Method :
- Heat the boiled coconut cream for 5 minutes and fry the red curry paste until fragrant.
- Add the beef, thin coconut milk, eggplant and bird's eye chillies, cook until beef is tender.
- Add the red chillies and pineapple cubes, cook for 5 minutes.
- Garnish with bird's eye chillies, sweet basil leaves and chilli strips.
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