Thai cuisine · Meat & Kebab

Gaeng Phet Nuea

Red curry with tender beef, Thai eggplant, and basil in richly reduced coconut milk.

Ingredients · for 4 servings

• 700 g beef shoulder
• 3 tbsp red curry paste
• 550 ml coconut milk
• 200 g Thai eggplants (or 1 regular eggplant)
• 5 kaffir lime leaves
• 2 handfuls Thai basil
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 2 red chili peppers
• 2 tbsp vegetable oil
• 300 g jasmine rice

Instructions

1. Cut the beef against the grain into 5 mm thin slices, quarter the Thai eggplants, and roughly tear the lime leaves.
2. Heat the vegetable oil in a pot, add 200 ml coconut milk, and simmer uncovered for 5–6 min. until the coconut fat visibly rises to the surface.
3. Stir in the red curry paste and fry for 3 min. until it turns deep red and the kitchen smells strongly of chili and spices.
4. Add the meat slices, turn for 3 min., pour in the remaining coconut milk, and braise covered over low heat for 30 min. until tender.
5. Add the eggplants and lime leaves, season with fish sauce and palm sugar, and simmer uncovered for 12–15 min. until the sauce is thick and the eggplants are soft.
6. Fold in the basil leaves and chili strips, let sit briefly, and serve with jasmine rice.