Name: Coconut curry with beef and eggplant
Ingredients: 3 tblsp vegetable oil; 3,5 tblsp green curry paste; 600 ml Kokosmelk; 500 g beef brisket (in thin slices); 2,5 tblsp Vissaus; 2 tblsp Suiker; 10-12 pcs Thai eggplant (in quarters); 5 pcs Spanish peppers (cut lenghtwise in slices); 2 hand full sweet basi; 500 g cooked rice vermicelli; 250 g bean sprouts; 300 g water spinach (cut finely); 3-4 pcs Eieren (boiled 5 minutes in halfes)

Coconut curry with beef and eggplant

Print Recipe

Course Main course meat

Cuisine Thailand

Servings pax

Ingredients

Beef

3 tblsp vegetable oil
3,5 tblsp green curry paste
600 ml Kokosmelk
500 g beef brisket in thin slices
2,5 tblsp Vissaus
2 tblsp Suiker
10-12 pcs Thai eggplant in quarters
5 pcs Spanish peppers cut lenghtwise in slices
2 hand full sweet basi

Service

500 g cooked rice vermicelli
250 g bean sprouts
300 g water spinach cut finely
3-4 pcs Eieren boiled 5 minutes in halfes

Instructions

Heat the oil in a wok over medium heat and fry the green curry paste for 1-2 minutes until it smells strongly. Add 250 ml of coconut milk and boil the mixture for 2-3 minutes, until the milk starts to thicken and the oil floats to the top. Add the meat, keep stirring for 4 minutes, pour in 475 ml of water and bring to the boil. Turn the heat down, put a lid on the pan and keep stirring regularly for about 20 minutes.
Add the fish sauce and sugar. and cook for 5 minutes. Add the aubergines and peppers, bring to the boil and let them cook for 5 minutes. Stir in the basil leaves and remove the pan from the heat.
Serve the curry with the boiled vermicelli, bean sprouts, water spinach and hard-boiled eggs.

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Coconut curry with beef and eggplant