350g lean beef, thinly sliced
2 cloves garlic, chopped
2 tbls green curry paste (see recipe)
3/4 cup coconut milk
4 kaffir lime leaves
3 tbls fish sauce
2 tsp palm sugar
6 round green Thai eggplants, quartered
big handful Thai basil
Heat 2 tbls coconut oil and sizzle garlic until
just coloured. Add curry paste and stir well.
Add coconut milk and torn lime leaves – simmer.
Add fish sauce, sugar and beef – stir until colour changes.
Add 1/2 cup water and eggplants – simmer 5 minutes.
Add basil and mix well until wilted.
Inspired by ‘Rattana’, stall in Nang Leung market – Bangkok.