Beef and Aubergine Curry

Ingredients

• 30 ml of vegetable oil, plus 1 tsp for frying the eggs

• 1 tsp of jarred lime leaves

• 80 g of thai red curry paste

• 700 g of 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 of fish sauce, plus extra to taste

• 300 g of aubergine, cut into 3cm pieces

• 300 g of jasmine rice, to serve

• 4 eggs

• 2 tbsp of roasted unsalted peanuts, roughly chopped, to serve

• 3 salad onions, thinly sliced, to serve

• 1 tsp of sesame seeds, to serve

6 servings

Calories~692 kcal

Protein~38 g

Carbs~58 g

Fat~34 g

Fiber~3 g

Sugar~4 g

Total recipe

Calories~4,150 kcal

Protein~225 g

Carbs~345 g

Fat~205 g

Fiber~15 g

Sugar~25 g

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.