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Green Beef Curry with Thai Aubergines
Preparation info
- Serves
Four to Six
- Difficulty
Easy
Appears in
By Judy Bastyra and Becky Johnson
Published 2011
This is a very quick curry so be sure to use good quality meat. Sirloin is recommended, but tender rump (round) steak could be used instead.
Ingredients
450 g 1 lb 450 g 1
Method
- Trim off any excess fat from the beef. Using a sharp knife, cut it into long, thin strips. This is easiest to do if it is well chilled. Set it aside.
- Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1–2 minutes, u
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