Coconut curry with beef and eggplant

Course Main course meat
Cuisine Thailand
Servings 4 pax



  • 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


  • 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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