Thai Beef and Eggplant Curry

Thai Beef and Eggplant Curry
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I was so proud of how well this curry turned out. Usually, Mr. Swiss Paleo is the one who cooks up curry, but I did this one all by myself. It turned out creamy and had such great flavor that I actually licked my bowl to get every last bit. Don’t judge ;-)

 

 

Thai Beef and Eggplant Curry

Thai Beef and Eggplant Curry

Ingredients

  • 500 grams beef, sliced fairly thin (I used hüft steak/sirloin)
  • 3 Tablespoons fish sauce, divided
  • 1 Tablespoon arrowroot flour/powder
  • 1 1/2 Tablespoon coconut oil
  • 1 1/2 Tablespoon red curry paste
  • 500 ml (16 oz) coconut milk
  • 2 Tablespoons lime juice (which was two limes for me)
  • 1 teaspoon honey or coconut sugar (optional)
  • 6 kaffir lime leaves
  • 1 1/2 small eggplants (my total was 375 grams), peeled and cubed
  • Coriander (cilantro) to garnish

Instructions

  1. Slice your beef into fairly thin strips and toss it in a bowl with the arrowroot powder and 1 Tablespoon of the fish sauce. Mix it all together with your hands and set aside.
  2. Heat the coconut oil over medium heat and add in the red curry paste and cook for about a minute until it’s fragrant.
  3. Add the beef and cook until it starts to brown (about 3 to 4 minutes).

    The meat is all set to go

    The meat is all set to go

  4. Remove the beef from the pan to a bowl and set aside, but leave behind the juices in the pan.
  5. To the pan, add the coconut milk, lime juice, the remaining 2 Tablespoons of fish sauce, the kaffir lime leaves (chopped or torn up) and the coconut sugar/honey.
  6. Stir well and add in the chopped eggplant.

    Cook

    Cook until the eggplant softens

  7. Cook for about 10 minutes and then add the beef back to the pan and cook for a few minutes more or until the beef if cooked through.
  8. Serves as is or over cauliflower (or regular) rice and garnish with coriander.

    Creamy curry

    Creamy curry

Thai Beef and Eggplant Curry

Ingredients

  • 500 grams beef, sliced fairly thin (I used hüft steak/sirloin)
  • 3 Tablespoons fish sauce, divided
  • 1 Tablespoon arrowroot flour/powder
  • 1 1/2 Tablespoon coconut oil
  • 1 1/2 Tablespoon red curry paste
  • 500 ml (16 oz) coconut milk
  • 2 Tablespoons lime juice (which was two limes for me)
  • 1 teaspoon honey or coconut sugar (optional)
  • 6 kaffir lime leaves
  • 1 1/2 small eggplants (my total was 375 grams), peeled and cubed
  • Coriander (cilantro) to garnish

Instructions

  1. Slice your beef into fairly thin strips and toss it in a bowl with the arrowroot powder and 1 Tablespoon of the fish sauce. Mix it all together with your hands and set aside.
  2. Heat the coconut oil over medium heat and add in the red curry paste and cook for about a minute until it's fragrant.
  3. Add the beef and cook until it starts to brown (about 3 to 4 minutes).
  4. Remove the beef from the pan to a bowl and set aside, but leave behind the juices in the pan.
  5. To the pan, add the coconut milk, lime juice, the remaining 2 Tablespoons of fish sauce, the kaffir lime leaves (chopped or torn up) and the coconut sugar/honey.
  6. Stir well and add in the chopped eggplant.
  7. Cook for about 10 minutes and then add the beef back to the pan and cook for a few minutes more or until the beef if cooked through.
  8. Serves as is or over cauliflower (or regular) rice and garnish with coriander.
http://swisspaleo.ch/thai-beef-and-eggplant-curry/

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2 Comments

  1. Minus the kaffir limes leaves I have it all. Hello, lunch!

    • Hi Asima,
      Oh, too bad you don’t have the leaves!! They add an awesome flavor. Enjoy your lunch ;-)

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