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Beef and Aubergine Curry

Beef and Aubergine Curry

Brought to you by: Ocado
    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This beef and aubergine curry is a variation of a classic Thai red curry made with tender beef and a rich coconut milk sauce. The roasted peanuts and lime add a delicious crunch and burst of acidity to the finished dish. Serve it with jasmine rice as recommended or with sticky rice. A smashed cucumber salad makes a fresh, flavoursome side dish for this curry.
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  • 30ml vegetable oil, plus 1 tsp for frying the eggs
  • 1 tsp jarred lime leaves
  • 80g Thai red curry paste
  • 700g 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 fish sauce, plus extra to taste
  • 300g aubergine, cut into 3cm pieces
  • 300g jasmine rice, to serve
  • 4 eggs
  • 2 tbsp roasted unsalted peanuts, roughly chopped, to serve
  • 3 salad onions, thinly sliced, to serve
  • 1 tsp sesame seeds, to serve


Step 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.

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