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20 December 2012,23:25 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a wok or saucepan and stir-fry the curry paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the beef and stir for 4 - 5 minutes. Add the aubergines, coconut milk, stock, fish sauce and sugar and cook for about 4 - 5 minutes or until the aubergines are tender, stirring occasionally.
  • Taste and adjust the seasoning. Add the tomatoes and kaffir lime leaves in the last few seconds.


  • 3 tablespoons Cooking oil
  • 5 tablespoons Red curry paste 
  • 1 kg Fillet steak , finely sliced
  • 400 grams Thai aubergines mixed, quartered
  • 750 ml Coconut milk 
  • 100 ml Beef stock, vegetable stock or water 
  • 5 tablespoons Fish sauce 
  • 50 grams Coconut, palm or brown sugar 
  • 4 Tomatoes 
  • 4 Kaffir lime leaves 
  • Coriander leaves to garnish
  • A few slice of Red chili

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