Ingredients
2 tbsp vegetable oil
2 beef sirloin steaks, cut into thin strips
1-1/2 tbsp Thai red curry paste
1/2 can chicken broth
2 cans coconut milk, unsweetened
2 tbsp brown sugar or palm sugar
1 tbsp fish sauce
1 cup eggplants, cut into bite-size
1/2 cup pea-eggplant or sugar snap peas (optional)
1 red spur chili, thinly sliced for garnish
2 kaffir lime leaves
1/4 cup Thai sweet basil or Italian basil
Fresh green peppercorns (optional)
Preparation
Heat the oil in a medium pot over medium-low heat. Add the curry paste and cook, stirring about 30 seconds. Stir in chicken broth. Add 1/2 cup of coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining broth and coconut milk.
Increase the heat to medium high. Add beef to the pot, and simmer until the meat is cooked through. Season to taste with sugar and fish sauce. Then, stir in the eggplants into the sauce and cover the pot for a few minutes or until the eggplants just cooked. Remove from the heat. Stir in basil, fresh peppercorns and sliced red spur chili.
Serve over Thai jasmine rice, enjoy!
