Preparation time: 20 minutes
Total cooking time: 30-35 minutes
Serves: 4

Ingredients for the hot Thai beef curry recipe:

oil, for cooking
1 large onion, chopped
1-2 tablespoons green curry paste (ready-made paste)
500 g (1lb) round or blade steak, cut into thick strips
3/4 cup (185ml/6 fl oz.) coconut milk
6 kaffir lime leaves
90 g (3 oz.) pea-sized eggplants
2 tablespoons fish sauce
1 teaspoon soft brown sugar
2 teaspoons finely grated lime rind
1/2 cup (15 g/1/2 oz.) coriander leaves
1/2 cup (15 g/1/2 oz.) shredded basil leaves

Directions for the hot Thai beef curry recipe:

1. When you want to try the hot thai beef curry recipe, start with heating the wok until very hot, after add 1 tablespoon of the oil and swirl it around to coat the side. Add the onion and curry paste and stir for 2 minutes over medium heat until fragrant.

2. Add the beef in 2 batches and stir-fry until brown. Return with all the meat to the wok. Add the coconut milk, kaffir lime leaves and 3 tablespoons water. Bring to the boil, reduce the heat and simmer for 10 minutes. Add the eggplants and cook for 10 minutes or until tender.

3. Add the fish sauce, brown sugar and lime rind and toss together well. Stir in the coriander and basil leaves just before serving.

Nutritional Value for the hot Thai beef curry recipe:

Protein 28 g;
Fat 12 g;
Carbohydrate 5 g;
Dietary Fibre 1,5 g;
Cholesterol 66mg;
Energy 1010kJ (240cal)

Shirley M. Duran

The author of this article, Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find many other delicious Rate this Article: