| Preparation time: 20 minutes | | | | around to coat the side. Add the curry paste and stir |
| Total cooking time: 30-40 minutes | | | | for 1 minute over medium heat. Add the meat to the |
| Serves: 4 | | | | wok in batches and stir-fry for 3 minutes or until |
| Ingredients for the creamy beef and eggplant curry | | | | brown. Remove all the meat from the wok and set |
| recipe:oil, for cooking | | | | aside. |
| 2-6 teaspoons red curry paste (ready-made paste) | | | | 2. Add the coconut milk, kaffir lime leaves and 1 cup |
| 500 g (1lb) topside steak, cut into strips | | | | (250ml/8 fl oz.) water to the wok; bring to the boil and |
| 11/2 cups (375ml/12 fl oz.) coconut milk | | | | simmer for 12 minutes. Add the eggplants and cook |
| 4 kaffir lime leaves | | | | for 5-10 minutes or until tender. Return the beef to the |
| 100 g (3 1/2 oz.) pea-sized eggplants or chopped | | | | wok and simmer for 3 minutes. |
| eggplant | | | | 3 Add the fish sauce, lime juice and brown sugar to |
| 1 1/2 tablespoons fish sauce | | | | the wok. Add most of the basil or coriander leaves, |
| 1 1/2 tablespoons lime juice | | | | toss and serve immediately, sprinkled with the |
| 2 teaspoons soft brown sugar | | | | remaining basil or coriander leaves. |
| 1/2 cup (15 g/1/2 oz.) Thai basil or coriander leaves | | | | Nutritional Value for the creamy beef and eggplant |
| Directions for the creamy beef and eggplant curry | | | | curry recipe: |
| recipe: | | | | Protein 7.5 g; |
| 1. If you are thinking to try the creamy beef and | | | | Fat 13 g; |
| eggplant curry recipe, start by heating the wok until | | | | Carbohydrate 3. |
| very hot, and add 1 tablespoon of the oil and swirl it | | | | |