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185 ml
2
tablespoon
500 g
125 g
1
1/2 tablespoons
1/2 tablespoon
100 g
4
tablespoons
3
teaspoons
80 ml
8
Few sprigs
2
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Thick coconut milk
Red curry paste
Beef tenderloin, sliced
Eggplant, cut into bite-sized chunks
Fresh green peppercorns or
Black peppercorns
Green beans, sliced diagonally
Fish sauce
Sugar
Chicken stock
Kaffir lime leaves, torn into large pieces
Basil leaves, for garnishing
Red chilies, sliced to garnish
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Method :
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Heat the thick coconut milk in a wok or
skillet over medium beat for about 2 minutes.
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Stir in the red curry paste and simmer
until the mixture has thickened and reduced to one-third, about 10
minutes.
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Add the beef and stir fry until cooked.
Add the eggplant, peppercorns and green beans.
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Stir fry for another minute until the
vegetables are tender, then season with the fish sauce, sugar, chicken
stock and lime leaves.
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Mix well before removing from heat.
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Serve hot, garnished with basil leaves and
chilies.
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