Ingredients
13 total- 30 ml of vegetable oil, plus 1 tsp for frying the eggs
- 1 tsp of jarred lime leaves
- 80 g of thai red curry paste
- 700 g of sirloin steak, fat removed, thinly sliced
- 1 400ml tin full-fat coconut milk or coconut cream
- 1 palm sugar, plus extra to taste
- 1 tbsp of fish sauce, plus extra to taste
- 300 g of aubergine, cut into 3cm pieces
- 300 g of jasmine rice, to serve
- 4 eggs
- 2 tbsp of roasted unsalted peanuts, roughly chopped, to serve
- 3 salad onions, thinly sliced, to serve
- 1 tsp of sesame seeds, to serve
Method
4 stepsStep 1
Heat the oil in a large wok or frying pan over medium heat and fry the lime leaves for 30 secs, then add in the curry paste and fry for 1-2 mins until fragrant. Turn the heat up slightly and allow the curry paste to bubble until the oil slightly separates.
Step 2
Add the beef and cook for 2 mins, stirring occasionally. Add the coconut milk or cream, lower the heat and simmer for 1 min, then add the palm sugar and fish sauce. Stir well, cover and simmer over a low heat for 30 mins. After 30 mins, add in the aubergine and mix well, then simmer for another 20-25 mins until the beef is tender. Towards the end of the cooking time, cook the jasmine rice according to the pack.
Step 3
Season the curry to taste with salt, fish sauce and palm sugar. Add a splash of water if you prefer a looser curry, then set aside, covered, to keep warm.
Step 4
Heat 1 tsp oil in a frying pan and fry 4 eggs sunny-side up until the edges are crispy but the yolk remains soft. Serve the curry with the rice topped with a fried egg, scattered with chopped peanuts, spring onions, sesame seeds and a lime wedge.