Red Curry with Beef

300 grams beef top round
2 cups coconut milk
1 cup coconut cream
3 tablespoons red curry paste
1 cup pea eggplants
1-2 teaspoons fish sauce
1 teaspoon palm sugar
4 kaffir lime leaves
1/2 cup holy basil leaves
10 green hot chilies
2 spur chilies, assorted colors kaffir lime leaves for garnish

1. Clean the beef, slice thinly and put into a pot. Pour in the coconut milk. Cook over medium heat until the beef is tender and the coconut milk reduces by half.

2. In another pot, bring 3/4 cup of coconut cream to a boil over medium heat until the oil surfaces. Add the curry paste, cooking until it is fragrant and dry. Turn off the heat. Dip out into the beef pot and bring to a boil. Add the pea eggplants and season well. Add the remaining coconut cream, kaffir lime leaves, holy basil leaves and both kinds of chilies. Turn off the heat.

3. Ladle into a serving dish. Garnish with kaffir lime leaves and serve.

(Serves 6)


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