Ingredients Jump to Instructions ↓

  1. 450g beef serloin, finely sliced

  2. 1 tbsp vegetable oil

  3. 1 can Blue Dragon Coconut Milk

  4. 1/4 jar

  5. Blue Dragon Thai Green Curry Paste

  6. 4 torn

  7. kaffir lime leaves

  8. 1 - 2 tbsp Blue Dragon Fish Sauce

  9. 1 tsp palm sugar or muscovado sugar

  10. 150g small baby aubergines, quartered (from Oriental supermarkets such as Wing Yip)

  11. 10 - 15 pea aubergines

  12. small handful

  13. Thai basil leaves, chopped

  14. 2 green chillies, to garnish

Instructions Jump to Ingredients ↑

  1. Trim off any excess fat from the beef. Using a sharp knife, cut into long, thin strips (this is easiest to do if it is well chilled). Set it aside.

  2. Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1-2 minutes, until it releases its aromas.

  3. Stir in half the coconut milk (the thicker part is best), a little at a time. Cook, stirring frequently, for about 5-6 minutes, until an oily sheen appears on the surface of the liquid.

  4. Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and both types of aubergines. Cook for 2-3 minutes, then stir in the remaining coconut milk.

  5. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use to garnish the curry.


Send feedback