This is my Thai red beef curry with aubergine and basil. A fiery red curry bursting with flavor and Thai aroma’s. Don’t be afraid, you can add as much spice as you like.
Servings: 4 people
Equipment
- food processor
Ingredients
For the rice
- 250 gram basmati rice
For the red curry paste
- 4 pc fresh red chilli
- 4 pc dried red chilli
- 4 cloves garlic
- 4 leaves kaffir lime
- 1 pc lime or kaffir lime
- 1 thumb ginger or galangal
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp shrimp paste or fish sauce
For the filling
- 400 gram beef fillet
- 1 pc aubergine
For the red curry sauce
- 1 tbs coconut oil
- 2 cloves garlic grated
- 1 thumb ginger or galangal grated
- 1 stalk lemongrass
- 4 tsp red curry paste
- 1 tsp coconut sugar
- 2 tsp fish sauce
- 2 leaves kafir lime
- 400 ml coconut milk
- 150 ml coconut cream
- 1/2 pc lime juice
- 1 pc red Chili chopped
- 10 gram fresh basil Thai
Instructions
For the rice
- Cook the rice in a rice cooker or pan
For the red curry paste
- Peel the ginger, clean the garlic and peel the skin of the lime. Cut the ingredients small and add them together with the rest of the ingredients to the food processor. Process for 8-10 minutes till the paste if really nice and smooth
For the filling
- Cut the beef and the aubergine in bite-sized pieces
For the red curry sauce
- Grate the garlic and ginger and sweat them in a pan with a bit of coconut oil. Add the red curry paste and saute for 2-3 minutes till fragrant
- Add the coconut milk, coconut cream and fish sauce and cook together for about 10 minutes till the coconut milk is reduced to a nice thick sauce
- add the aubergine cubes and cook for 3 minutes
- Season the beef cubes with salt and some coconut oil and sear in a really hot pan so the outside caramelises. The beef should stay pink inside so keep it short in the pan. Add the beef to the curry. Squeeze the lime and season with salt if necessary
- Serve the curry in a bowl with chopped chilli and basil leaves and serve the rice on the side