Ingredients :
- 8 oz fillet of beef -
- 1 cup coconut cream -
- 2 tbsp green curry paste -
- 3 green eggplants -
- 12 pieces basil -
Marinade :
- 1 tsp fish gravy -
- 1/3 tsp caltrop starch -
- 1/2 tsp oil -
Seasoning :
- 1 cup stock -
- 1/2 cup water -
- 1/3 tsp salt -
Method :
1. Wash fillet. Wipe dry and shred. Marinate for 10 minutes.
2. Wash green eggplants. Trims and cut into wedges. Wash basil. Drain well.
3. Mix coconut cream with greem curry paste. Cook in wok over low heat for 5 minutes (stir constantly to avoid sticking). Add seasoning and green eggplants. Boil. Add fillet and then basil. Stir well. Dish up.
Tasty Thai Cuisine
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