• 1½ tablespoons sunflower oil
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 500 g (1 lb) fillet steak, finely sliced
  • 200 g (7 oz) mixed Thai aubergines, quartered
  • 400 ml (14 fl oz) can coconut milk
  • 50 ml (2 fl oz) beef stock, vegetable stock or water
  • 2½ tablespoons fish sauce
  • 25 g (1 oz) coconut, palm or brown sugar, or 2 tablespoons clear honey
  • 2 tomatoes, cut in half
  • 2–3 kaffir lime leaves, torn in half
  • coriander leaves
  • a few slices of red chilli

Heat the oil in a wok or saucepan and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant.

Add the beef and stir for 4–5 minutes. Add the aubergines, coconut milk, stock, fish sauce and sugar or honey and cook for about 4–5 minutes or until the aubergines are tender, stirring occasionally. Taste and adjust the seasoning. Add the tomatoes and kaffir lime leaves in the last few seconds.

Spoon into 4 serving bowls and garnish with coriander leaves and chilli slices.

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