| Preparation time: 20 minutes | | | | Directions for the hot Thai beef curry recipe: |
| Total cooking time: 30-35 minutes | | | | 1. When you want to try the hot thai beef curry recipe, |
| Serves: 4 | | | | start with heating the wok until very hot, after add 1 |
| Ingredients for the hot Thai beef curry recipe:oil, for | | | | tablespoon of the oil and swirl it around to coat the |
| cooking | | | | side. Add the onion and curry paste and stir for 2 |
| 1 large onion, chopped | | | | minutes over medium heat until fragrant. |
| 1-2 tablespoons green curry paste (ready-made paste) | | | | 2. Add the beef in 2 batches and stir-fry until brown. |
| 500 g (1lb) round or blade steak, cut into thick strips | | | | Return with all the meat to the wok. Add the coconut |
| 3/4 cup (185ml/6 fl oz.) coconut milk | | | | milk, kaffir lime leaves and 3 tablespoons water. Bring |
| 6 kaffir lime leaves | | | | to the boil, reduce the heat and simmer for 10 minutes. |
| 90 g (3 oz.) pea-sized eggplants | | | | Add the eggplants and cook for 10 minutes or until |
| 2 tablespoons fish sauce | | | | tender. |
| 1 teaspoon soft brown sugar | | | | 3. Add the fish sauce, brown sugar and lime rind and |
| 2 teaspoons finely grated lime rind | | | | toss together well. Stir in the coriander and basil leaves |
| 1/2 cup (15 g/1/2 oz.) coriander leaves | | | | just before serving. |
| 1/2 cup (15 g/1/2 oz.) shredded basil leaves | | | | |