INGREDIENTS:

700g (25 ounces) lean beef
800ml (26 ounces) coconut milk
114g (4 ounces) red curry paste
350g eggplant
juice of one lemon
3 tbs fish sauce
2-3 cups chicken bullion broth
1/2 onion
5 cloves garlic
3-5 thai chllies
salt, pepper q.s.

garnish:

fresh basil leaves
fresh thai chillis
fresh cilantro

DIRECTIONS:

Slice and fry beef strips in touch of salt and their own juice.
Slice eggplant and lightly salt, then squeeze lemon juice over slices.
Saute onion, garlic, chillies high heat for 2-3 minutes. Add paste and fish sauce, saute while lowering heat. Add coconut milk and chicken broth.
Add eggplant and beef and simmer 30 minutes. Garnish with fresh cut chillies, cilantro and basil leaves.

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