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Method:
Cut beef into long, thin slices.
Add 2 cups of warm water to the coconut and squeeze out 1 cup coconut
cream and 1 cup coconut milk. Fry the curry paste in oil until
fragrant, reduce heat, add the coconut cream a little at a time,
stirring until the coconut cream begins to have an oily sheen.
Add the beef and torn kaffir lime leaves and cook a short time; then,
pour the curry into a pot, add the coconut milk and sugar. Add
fish sauce to taste, and heat. When boiling, add the eggplant.
When the meat is done, add the sweet basil and remove from heat.
Pork or chicken can be used in place of beef.
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