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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Green curry with beef eggplant and Thai basil

Green curry with beef eggplant and Thai basil
Prep time15 min
Cook time60 min
Total time75 min
Servings4
01

Ingredients

  • 600 g diced beef
  • 1 tbsp green curry paste
  • 400 g tin coconut milk
  • 2 long, thin eggplants (Japanese eggplants), cut into 1cm discs
  • 1 punnet baby corn, halved lengthways
  • 1 tsp Thai fish sauce
  • 2 tsp sugar

To serve

  • 1 Thai basil leaves
  • 1 Green chilli (optional)
  • 1 Jasmine rice
02

Step-by-step method

  1. 01
    Place a large, heavy based pan over a moderately high heat. Toss the meat with some vegetable oil and cook for 4 minutes, or until lightly coloured. You may need to do this in 2 batches.
  2. 02
    Reduce the heat to moderate, add the curry paste to the meat and cook until fragrant. Add the coconut milk and bring up to a gentle simmer. Cover with a lid, turn down the heat to low and cook for 45 minutes or until the meat is tender.
  3. 03
    Add the eggplant and baby corn and gently simmer for 15 minutes or until the vegetables are tender. Add the fish sauce and sugar and stir in the Thai basil leaves. Serve with jasmine rice.
03

Chef's tips

  • Curry pastes vary widely in their intensity, so if you’re not using a brand that you’re familiar with, try adding it to taste.
  • To increase the vegetable content, try adding broccoli florets, cubes of sweet potato or some tinned bamboo shoots.