This beloved aromatic curry using beef rump is always a crowd pleaser and will encourage you to cook at home rather than ordering comforting winter meals.
Preparation: 15 minutes – Cooking: 60 minutes – Serves: 4
- 600g diced beef rump
- 2 tbsp. green curry paste
- 400g tin coconut milk
- 2 long, thin eggplants (Japanese eggplants), cut into 1 cm discs
- 1 punnet baby corn, halved lengthways
- 1 tsp. Thai fish sauce
- 2 tsp. sugar
- Thai basil leaves, green chilli (optional) and jasmine rice, to serve
- Place a large, heavy based pan over a moderately high heat. Toss the meat with some vegetable oil and cook for 4 minutes, or until lightly coloured. You may need to do this in two batches.
- Reduce the heat to moderate, add the curry paste to the meat and cook until fragrant. Add the coconut milk and bring up to a gentle simmer. Cover with a lid, turn down the heat to low and cook for 45 minutes or until the meat is tender.
- Add the eggplant and baby corn and gently simmer for 15 minutes or until the vegetables are tender. Add the fish sauce and sugar and stir in the Thai basil leaves. Serve with jasmine rice.
Make sure the pan is hot before you add the beef, as a hot pan is essential for ensuring caramelisation i.e. extra flavour.
If you’d like to try a different cut of beef, try using beef sirloin.
The Carousel would like to thank the Beef and Lamb Association for this recipe.
Find more delicious Thai recipes to try at home: