Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
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.
Share recipe

Ingredients

  • 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

Method

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.

Shop the ingredients

You might like

    The reviews are in: