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Written by yorky
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Thursday, 12 July 2007 |
 Ingredients
- 1 tblsp Vegetable oil
- 3 tblsp Green curry paste
- 600 ml Coconut milk
- 450 gm Beef sirloin, cut into thin strips
- 4 Kaffir lime leaves, torn up
- 2 tblsp Fish sauce
- 1 tsp Soft brown sugar
- 150 gm Small Thai aubergines, halved
- Coriander leaf, chopped
- 2 Fresh green chilies, shredded for garnishing
Method
Heat the oil in a wok and add the green paste and stir fry until fragrant. Stir in half the coconut a little at a time. Cook for 5 to 6 minutes or until the milk separates.
Add the beef to the wok and the kaffir lime leaves, fish sauce, sugar and aubergines. Cook for 2 to 3 minutes then stir in the remaining coconut milk. Bring back to the boil and simmer until the beef and aubergines are tender. Stir in the coriander leaf just before serving and garnish with the shredded chilies. |
Thai Curries 
