Jungle Curry Stew

Name: Jungle Curry Stew
Ingredients: ½ cup (20 g) fresh Thai basil sprigs; 6 sprigs jarred green peppercorns in brine, drained and rinsed (optional); Juice of 1 or more limes; 2 tablespoons fish sauce, or more to taste; 3 ounces (85 g) green beans, trimmed and cut in half crosswise; 1 thin Asian eggplant, or ½ small globe eggplant, diced; Salt; 3 tablespoons red curry paste; 1 tablespoon vegetable or coconut oil; 2 or more fresh Thai chiles, split but left whole; 1 tablespoon grated palm sugar or brown sugar; 3 kaffir lime leaves; 1½ pounds (680 g) beef stew meat

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

The beef in this brothy, spicy dish—no coconut milk here—will be quite tender and almost falling apart after eight hours, and completely infused with flavor. If you can find tiny green eggplants, use a big handful of those instead of the diced regular eggplant—their bitterness plays well with the slightly sweet broth.

Ingredients

3 tablespoons red curry paste
1 tablespoon grated palm sugar or brown sugar
1½<

Stew
Main course
Spicy
Gluten-free

Method

Morning

Pour 3 cups (720 ml) water into the slow cooker and stir in the curry paste and palm sugar. Add the beef, lime leaves, and Thai chiles. Cover and cook on low f