Red Beef Curry
|Coconut cream||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Thai red curry paste||3 Tablespoon|
|Blade steak/Round steak||1 Pound, cubed (500 Gram)|
|Aubergines/1 eggplant / aubergine||5 Ounce, diced (155 Gram Pea Eggplants)|
|Canned sliced bamboo shoots||7 Ounce (220 Gram)|
|Kaffir lime leaves||6 , crushed|
|Brown sugar||1 Tablespoon|
|Coconut milk||16 Fluid Ounce (2 Cups Or 500 Milliliter)|
|Thai fish sauce||2 Tablespoon (Or Nam Pla)|
|Fresh coriander leaves||3 Tablespoon (Or Cilantro)|
|Fresh red chilies||2 , chopped|
1. Place coconut cream in a saucepan and bring to the boil over a high heat, then boil until oil separates from coconut cream and it reduces and thickens slightly. Stir in curry paste and boil for 2 minutes or until fragrant.
2. Add beef, eggplant (aubergines), bamboo shoots, lime leaves, sugar, coconut milk and fish sauce, cover and simmer for 35-40 minutes or until beef is tender. Stir in coriander (cilantro) and chillies.