Red Curry Beef Stir-fry

  • Cooking Time4 mins
  • DifficultyEasy
2 tbsp vegetable oil
8 small Thai garlic cloves, roughly chopped (4 large garlic cloves)
3 tbsp red curry paste (use less for a milder stir-fry)
2 long green Thai aubergine cut into bite-sized pieces (use courgette as an alternative)
300g beef fillet, thinly sliced
2 tbsp fish sauce
2 tsp sugar
½ cup Thai basil
4 kaffir lime leaves
1 long red chilli, deseeded and sliced into strips

1. Heat vegetable oil in a work over high heat. Add garlic and stir-fry for about 30 seconds. Add curry paste and stir-fry for another minute. Add eggplant and stir-fry until just softened. Add beef and 2 tbsp water and cook for another 2 minutes or until beef is almost cooked. Stir through fish sauce and sugar.

2. Then toss through basil, kaffir lime leaves and chilli. Remove from heat and serve.

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