Serves : 4
Preparation time : 20 minutes
cooking time : 25 minutes
Ingredients :
185ml thick coconut milk
2 tablespoons Red Curry Paste (see below)
500g beef tenderloin, sliced
125g eggplant, cut into bite-sized chunks
11/2 tablespoons fresh green peppercorns or 1/2 tablespoon black peppercorns
100g green beans, sliced diagonally
4 tablespoons fish sauce
3 teaspoons sugar
80ml chicken stock or 1/4 chicken stock cube in 80ml boiling water
8 kaffir lime leaves, torn into large pieces
few sprigs basil leaves, to garnish
2 red chillies, sliced, to garnish
Red Curry Paste
1 tablespoon dried shrimp paste
5 to 6 dried red chillies
3 to 4 shallots
2 cloves garlic
2 teaspoons grated kaffir lime peel
4 stalks lemongrass, bottom think part only, outer leaves discarded, sliced
1 coriander root and stem
5cm galangal root, sliced
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Method :
- Heat the thick coconut milk in a wok or skillet over medium heat for about 2 minutes. Stir in the Red Curry Paste and simmer until the mixture has thickened and reduced to one-third, about 10 minutes.
- Add the beef and stir-fry until cooked. Add the eggplant, peppercorns and green beans. Stir-fry for another minute until the vegetable are tender, then season with the fish sauce, sugar, chicken stock and lime leaves. Mix well before removing from heat.
- Serve hot, garnished with basil leaves and chillies.
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