Serves 410 mins prep20 mins cooking time
1 aubergine, cut into 1-inch chunks2 teaspoons salt1 tablespoon vegetable oil6 tablespoons green curry paste300g beef rump steak, cut into strips1½ tablespoons fish sauce2 x 400ml tins coconut milk2 lime leaves (optional)2 tablespoons light brown sugarJuice of 1 lime1 small handful green beans, cut in half
For the green curry paste
- 1 teaspoon coriander seeds
- ¼ teaspoon caraway seeds
- 25g shallots, peeled and cut into quarters
- 2cm length (about 17g) galangal, peeled and roughly sliced
- 2 garlic cloves, peeled
- 1 lemongrass stick, roughly chopped
- 20 green chillies, deseeded
- 1 lime leaf
- Zest of 1 lime
- ½ tablespoon shrimp paste
- ½ teaspoon salt
- ¼ teaspoon white pepper
To garnish (optional)
Thai basil, coriander, red chilli, spring onions, chopped lime wedges
- Frying pan
- Pestle and mortar
- Food processor
- Place the coriander and caraway seeds in a frying pan, and cook for a few minutes until they’re lightly toasted. Crush them using a pestle and mortar, and put them in a small food processor. Add the rest of the green curry paste ingredients and blend until smooth.
- Put the aubergine chunks in a large bowl, and sprinkle with the salt. Mix with your hands and leave for 5-10 minutes to extract excess moisture.
- Add the oil to a large wok over a medium to high heat. Fry the curry paste for 1-2 minutes, until it starts to produce a strong aroma.
- Add the beef strips, and fry until browned.
- Add the fish sauce, coconut milk, lime leaves and sugar, then bring to the boil.
- The aubergine should now be ready. Rinse the aubergine thoroughly under running water, drain through a colander and squeeze out the excess water with your hands. Add it to the curry and simmer for 5-10 minutes.
- Meanwhile, bring a small pan of water to the boil and cook the green beans for a few minutes. Drain and add to the curry.
- Arrange the curry in bowls or on plates, and garnish with your choice of herbs. Serve with cooked jasmine rice or Thai sticky rice.