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Beef and Aubergine Thai Red curry

A delicious curry with tender and flavoursome beef.

Prep: 10 mins
Cook: 15 mins
Serves: 2
    • 450g beef sirloin, finely sliced
    • 1 tbsp. vegetable oil
    • 400ml Blue Dragon Coconut Milk
    • 1 x 50gThai Red Curry Paste Pot
    • 4 torn kaffir lime leaves
    • 1 - 2 tbsp. Blue Dragon Fish Sauce
    • 1 tsp. palm sugar or muscovado sugar
    • 150g small baby aubergines, quartered (from Oriental supermarkets such as Wing Yip)
    • 10-15 pea aubergines
    • Small handful Thai basil leaves, chopped
    • 2 green chillies, to garnish
    1. Trim off any excess fat from the beef. Using a sharp knife, cut into long, thin strips (this is easiest to do if it is well chilled). Set it aside.
    2. Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1-2 minutes, until it releases its aromas.
    3. Stir in half the coconut milk (the thicker part is best), a little at a time. Cook, stirring frequently, for about 5-6 minutes, until an oily sheen appears on the surface of the liquid.
    4. Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and both types of aubergines. Cook for 2-3 minutes, then stir in the remaining coconut milk.
    5. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use to garnish the curry.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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