Red Curry Beef With Eggplant
This recipe is simple, quick to prepare and full of the pungent flavors that make Thai cuisine so unique. Spicy red curry, combined with fragrant kaffir lime and peppery basil brings the distinctive textures of the beef and eggplant together perfectly.
- 1/2 lb top sirloin, sliced thin
- 3 tablespoons fish sauce, divided
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1-1/2 tablespoons red curry paste
- 1 can (14-ounce) unsweetened coconut milk
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 4 to 6 kaffir lime limes, slivered (see recipe notes)
- 1 small eggplant, peeled and cut into chunks
- 1/2 cup Thai basil leaves (see recipe notes)
- Whisk together 1 tablespoon of the fish sauce with the cornstarch in a small bowl. Add the sliced beef and toss to coat. Set aside.
- Heat the oil in a large pan over high heat. Add the curry paste and cook for about 1 minute until fragrant. Add the beef and stir fry for about 2 minutes, until browned and just cooked. Remove from the pan and set aside.
- Add the coconut milk, lime juice, the remaining 2 tablespoons fish sauce, sugar and kaffir lime leaves to the pan. Reduce the heat to medium-high and stir until the sugar is dissolved. Add the eggplant and cook for 7 to 10 minutes or until the eggplant is tender and cooked through and the sauce has thickened.
- Return the beef to the pan, add the basil and cook just until the beef is heated through, about 1 minute. Serve over steamed jasmine rice.
If you can't find Thai basil, use regular Italian basil and add a bit of black pepper. The grated zest of 1 lime can be used in place of the kaffir lime leaves too. The flavors won't be quite the same, but the dish will still be delicious.