Thai Green Curry With Beef and Eggplant
A classic Thai green curry combines beef, eggplant, and red bell pepper, with an option to substitute chicken.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine curry paste ingredients with up to 1/4 can coconut milk in a food processor or mortar and pestle to form a paste; reserve remaining coconut milk.
-
Heat 2-3 tablespoons oil in a wok over medium-high heat. Stir-fry the paste for 1 minute, then add beef and stir-fry to coat for 1-2 minutes.
-
Add stock, bring to a boil, then reduce heat and simmer for 6-10 minutes.
-
Reserve 1/4 cup thick coconut milk. Add the remaining coconut milk and eggplant to the curry; stir, cover, and simmer for 7-8 minutes until tender.
-
Add bell pepper, cover, and simmer for 2-3 minutes until cooked through.
-
Remove from heat, stir in the reserved coconut milk, then taste and adjust seasoning with fish sauce, lime juice, sugar, or chili.
-
Serve with fresh basil and Thai jasmine rice.