Green Beef Curry in Coconut Milk
1 pound beef fillet, sliced
1 quart coconut milk
2 ounces cooking oil
6 ounces green curry paste
6 ounce eggplant
5 Kaffir lime leaves, stripped to small pieces
1 1/2 tablespoons red and green spur chilli, sliced diagonally
1 ounce sweet basil leaf
2 ounces fish sauce
1 1/2 tablespoons sugar
Saute the green curry paste in the oil. Pour in the coconut milk, stir well, add the sliced beef. Bring to boil and add small eggplant and kaffir lime leaf. Simmer until the vegetables are cooked, then add the chilli, fish sauce, sugar and stir to mix. Add the sweet basil leaf, stir well. Remove from the heat. Serve while still hot. Serves 4.
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