Thai Red Beef Curry with Thai Eggplants

There are many variations on the basic red curry, but all are distinguished by the dark shade of the sauce. The colour comes from the dried long red chillies in the paste. Most red curries are wet and fragrant with fresh makrut (kaffir lime) and Thai basil.

SERVES 4

500 g (1 lb 2 oz) round or topside steak

250 ml (9 fl oz/1 cup) coconut cream (do not shake the tin)

2 tablespoons ready-made red curry paste or see recipe here

2 tablespoons fish sauce

1 tablespoon shaved palm sugar (jaggery)

5 makrut (kaffir lime) leaves, halved

500 ml (17 fl oz/2 cups) coconut milk

8 Thai apple eggplants (aubergines), halved

1 small handful Thai basil, finely shredded

Cut the meat into 5 cm (2 in) pieces, then cut across the grain at a 45-degree angle into 5 mm (¼ in) thick slices.

Put the thick coconut cream from the top of the tin in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5–10 minutes, or until the mixture ‘splits’ (the oil starts to separate). Add the curry paste and simmer, stirring to prevent it sticking to the bottom, for 5 minutes, or until fragrant.

Add the meat and cook, stirring, for 3–5 minutes, or until it changes colour. Add the fish sauce, palm sugar, makrut leaves, coconut milk and remaining coconut cream, and simmer for 1 hour, or until the meat is tender and the sauce slightly thickened.

Add the eggplant and cook for 10 minutes, or until tender. If the sauce is too thick, add a little water. Stir in the basil leaves and serve.

Lift off the thick coconut cream from the top of the tins.