- Vegetable oil 125 ml (4 fl oz / ½ cup)
- Beef topside
- Combine ingredients for spice paste in a food processor and blend until smooth.
- Heat oil in a wok and sauté the spice paste until fragrant. Add the beef and cook, covered, for 5 minutes.
- Pour in the coconut milk and bring to a boil. Simmer for 25 minutes. Add the pea aubergines, capsicum and basil leaves and simmer for another 3 minutes. Season with sal