Thai Red Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 21 ozs Steak (cut into large chunks)
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- fresh ginger (peeled and grated)
- 2 Tbsps red Curry paste
- 1 stalk Lemongrass (sliced in half lengthways)
- 2 red chili peppers (sliced lengthways and seeds removed)
- 1 tsp sugar
- 1 Tbsp Fish sauce
- 1.333 cups Coconut milk
- 1 ⅔ cups Beef stock
- 7 ozs medium Eggplant
- 7 ozs cherry Tomatoes
- 1 Tbsp chopped cilantro
- Thai basil (to garnish)
Preparation steps
1.
Heat the oil in a large pan and brown the meat on all sides.
2.
Add the shallots, garlic and ginger, cook for 2 minutes then add the curry paste, lemongrass and chillis.
3.
Add the sugar, fish sauce, coconut milk, stock and aubergines and bring to a boil. Turn the heat down and simmer gently for 20 minutes.
4.
Meanwhile, drop the cherry tomatoes into boiling water for 30 seconds then peel off the skins and add the tomatoes to the curry with the coriander.
5.
Season with salt and pepper and serve garnished with the Thai basil.
