Ingredients

1 tb sp oil
2-6 tsp Red Curry paste
500g topside steak, cut onto strips
1+1/2 cups coconut milk
1 cup water
4 kaffir lime leaves
100g pea sized eggplants or chopped eggplant
1+1/2 tb sp fish sauce
1+1/2 tb sp lime juice
2 tsp soft brown sugar
1/2 cup fresh basil leaves or coriander leaves.

Method

Heat the oil in a wok or large frying pan. Add the curry paste and stir for
1 minute over a medium heat. Add the meat to the wok in batches, stir fry for
3 minutes or until brown. Remove the meat from the wok and set aside.

Add coconut milk, water and kaffir lime leaves to the wok, bring to the boil and
simmer for 20 minutes. Add the eggplants to the wok and cook for 5-10 minutes
or until tender. Return the beef to the wok and simmer for 3 minutes.

Add the fish sauce, lime juice and brown sugar to the wok. Add most of the basil or coriander leaves.

Serve with steamed rice. Sprinkle with remaining leaves.
(Serves : 4 )