Recipe

Ingredients

Serves 4
Preparation time 15 minutes
Cooking time 10-15 minutes
1½ tablespoons sunflower oil or Kin Dee Virgin coconut oil
2-3 tablespoons Kin Dee Red Curry Paste
500 g (1 lb) fillet steak finely sliced.
200 g (7 oz) mixed Thai aubergines, quartered.
400 ml (14 fl oz) can Kin Dee Coconut milk
50 ml (2 fl oz) beef stock, vegetable stock or water 2½ tablespoons Kin Dee Fish sauce
25 g (1 oz) coconut, palm, or brown sugar, or 2 tablespoons clear honey
2 tomatoes, cut in half.
2-3 kaffir lime leaves, torn in half.
To garnish coriander leaves a few slices of red chili.
Instructions:
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 or honey 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.
Spoon into 4 serving bowls and garnish with coriander leaves and chili slices.
For red curry with mixed vegetables, replace the steak with 500 g (1 lb) mixed vegetables (such as asparagus, green beans, baby sweetcorn and courgettis. After the curry paste has become fragrant, add the coconut milk, vegetable stock, 2½ tablespoons light soy sauce (instead of fish sauce), sugar or honey and Thai aubergines and cook for 3-4 minutes. Add the mixed vegetables and cook for another 3-4 minutes.
Finish with the tomatoes and kaffir lime leaves and garnish, as above.